WO2021201210A1 - Method for modifying oil and fat containing food - Google Patents
Method for modifying oil and fat containing food Download PDFInfo
- Publication number
- WO2021201210A1 WO2021201210A1 PCT/JP2021/014134 JP2021014134W WO2021201210A1 WO 2021201210 A1 WO2021201210 A1 WO 2021201210A1 JP 2021014134 W JP2021014134 W JP 2021014134W WO 2021201210 A1 WO2021201210 A1 WO 2021201210A1
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- Prior art keywords
- acid
- fat
- food
- lipase
- processed
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Definitions
- the present invention relates to a technique for modifying fat-containing foods such as sausages and hamburgers.
- Patent Document 2 As a technique for modifying processed meat foods such as sausages, a method for improving the texture of processed meat foods with reduced salt by using lipase and transglutaminase in combination has been reported (Patent Document 2). ..
- An object of the present invention is to provide a technique for modifying fat-containing foods such as sausages and hamburgers.
- a fat-containing food can be modified by blending lipase or fatty acid to produce a fat-containing food, and have completed the present invention.
- the present invention can be exemplified as follows.
- It a composition, For the manufacture or modification of fat-containing foods, A composition containing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.
- the modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof.
- the composition selected from the group consisting of.
- [3] The composition, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
- the fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitreic acid, stearic acid, oleic acid, linoleic acid, ⁇ -linolenic acid, ⁇ -linolenic acid, arachidic acid, arachidonic acid, behenic acid,
- the composition selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
- the composition, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed seafood food, a processed yogurt meat food, a processed dairy food, a processed egg food, or a processed plant food.
- the composition, wherein the fat-containing food is a sausage or a hamburger steak.
- the composition in which the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
- the method for producing a modified oil-containing food product is a method of modifying oil-containing foods.
- a method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.
- the modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof.
- the method selected from the group consisting of.
- the method wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
- the fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, ⁇ -linolenic acid, ⁇ -linolenic acid, arachidic acid, arachidonic acid, behenic acid,
- the method selected from the group consisting of lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
- the fat-containing food is a processed meat food, a processed seafood food, a processed seafood food, a processed bakery food, a processed egg food, or a processed plant food.
- the fat-containing food is a sausage or a hamburger steak.
- the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
- the components (A) and / or (B) are added so that the eating concentration of the fatty acid is 5 mg / g or more.
- Active ingredient In the present invention, the following ingredients (A) and / or (B) are used as active ingredients: (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.
- ingredients (A) and / or (B) are also referred to as "active ingredients”.
- the fat-containing food can be modified, that is, the effect of modifying the fat-containing food can be obtained.
- This effect is also called "food reforming effect”. That is, by using the active ingredient, the fat-containing food can be modified as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used for reforming fat-containing foods.
- the modified fat-containing food may be obtained.
- a modified fat-containing food can be produced. That is, by using the active ingredient, it is possible to produce a modified oil-and-fat-containing food as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used in the production of fat-containing foods (specifically, the production of modified fat-containing foods). "Modification of oil-containing foods" and “production of modified oil-containing foods” may be used in an alternative manner.
- the active ingredient may be used for modifying or producing fat-containing foods in the manner described in the method of the present invention described later.
- Modifications of fat-containing foods include an increase in yield during heating of fat-containing foods, a reduction in water separation during heating of fat-containing foods, an increase in juiciness of fat-containing foods, and an increase in breaking strength of fat-containing foods.
- the active ingredient for example, one or more modifications selected from these modifications may be achieved.
- the active ingredient for example, all of these modifications may be achieved.
- the increase in breaking strength of fat-containing foods may be achieved particularly with low-salt fat-containing foods such as low-salt sausages.
- the use of the active ingredient may provide a food modification effect with little or no off-flavor and / or off-flavor.
- the use of the active ingredient may provide a food modification effect, particularly while suppressing (ie, reducing) off-flavors and / or off-flavors.
- the off-taste and / or off-flavor may be suppressed as compared with the case where the triacylglycerol lipase is used alone.
- the off-flavors include those defined in the examples.
- the fact that the fat-containing food has been modified means that, for example, the parameters to be modified are compared between the fat-containing food manufactured using the active ingredient and the fat-containing food manufactured without using the active ingredient. It can be confirmed by doing.
- the method for measuring the parameter to be modified can be appropriately selected according to various conditions such as the type of parameter.
- the yield of the fat-containing food during heating can be compared, for example, by measuring and comparing the change in the weight of the fat-containing food before and after heating.
- the comparison of water separation during heating of fat-containing foods can be carried out, for example, by measuring and comparing the amount of liquid that has flowed out during heating.
- Comparison of juiciness, off-taste, and off-flavor of fat-containing foods can be performed, for example, by sensory evaluation by a specialized panel.
- the breaking strength of fat-containing foods can be compared, for example, by measuring and comparing the breaking strength with a texture analyzer.
- the component (A) is triacylglycerol lipase and diacylglycerol lipase.
- triacylglycerol lipase and diacylglycerol lipase are collectively referred to as simply "lipase”.
- Triacylglycerol lipase may mean a protein having an activity of catalyzing a reaction of hydrolyzing triacylglycerol to release fatty acids (EC 3.1.1.3, etc.). This activity is also referred to as “triacylglycerol lipase activity”. Specifically, “triacylglycerol lipase activity” may mean an activity that catalyzes a reaction of hydrolyzing triacylglycerol to produce diacylglycerol and fatty acid. Examples of the diacylglycerol include 1,2-diacylglycerol and 1,3-diacylglycerol.
- the triacylglycerol lipase may produce, for example, 1,2-diacylglycerol and / or 1,3-diacylglycerol.
- the triacylglycerol lipase one type of triacylglycerol lipase may be used, or two or more types of triacylglycerol lipase may be used in combination.
- “Diacylglycerol lipase” may mean a protein having an activity of catalyzing a reaction of hydrolyzing diacylglycerol to release fatty acid (EC 3.1.1.34, etc.). This activity is also referred to as “diacylglycerol lipase activity”. Specifically, the “diacylglycerol lipase activity” may mean an activity of catalyzing a reaction of hydrolyzing diacylglycerol to produce monoacylglycerol and fatty acid.
- the diacylglycerol lipase may be, for example, one using 1,2-diacylglycerol and / or 1,3-diacylglycerol as a substrate.
- the diacylglycerol lipase may use at least the diacylglycerol produced by the triacylglycerol lipase as a substrate.
- the diacylglycerol lipase one kind of diacylglycerol lipase may be used, or two or more kinds of diacylglycerol lipase may be used in combination.
- triacylglycerol lipase and diacylglycerol lipase may usually be used in combination.
- a lipase using both triacylglycerol and diacylglycerol as substrates that is, a lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity
- a lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity may be used.
- triacylglycerol lipase and diacylglycerol lipase is not limited to a combination of triacylglycerol lipase and diacylglycerol lipase, and includes lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity. do.
- the origin of lipase is not particularly limited.
- the lipase may be derived from any of microorganisms, animals, plants and the like. Further, as the lipase, a known lipase homolog may be used. Further, as the lipase, known lipases or artificially modified homologues thereof may be used.
- the lipase may be, for example, one obtained by heterologous expression (ie, a recombinant enzyme). As the lipase, for example, a commercially available product may be used, or a lipase manufactured and obtained as appropriate may be used.
- triacylglycerol lipases include Lipase A-10D (Nagase & Co., Ltd.), Lipase AY (Amano Enzyme Co., Ltd.), Lipase R (Amano Enzyme Co., Ltd.), and Lipase QLM (Meito Sangyo Co., Ltd.). Co., Ltd.), Lipase PL (Meito Sangyo Co., Ltd.).
- lipase GS "Amano" can be mentioned as a commercially available diacylglycerol lipase.
- the lipase may be purified to the desired degree, for example.
- the lipase may or may not contain a component other than the lipase.
- the lipase may contain, for example, other enzymes.
- Lipase activity can be measured by the following procedure. That is, the activity of lipase can be measured by incubating the enzyme with the substrate and measuring the enzyme-dependent degradation of the substrate.
- the substrate triacylglycerol can be used in the case of triacylglycerol lipase
- diacylglycerol can be used in the case of diacylglycerol lipase.
- Degradation of the substrate can be measured, for example, by using the production of free fatty acids as an index. The production of free fatty acids can be measured by known methods used for quantification of compounds, such as HPLC, LC / MS, GC / MS, and NMR.
- the amount of enzyme that produces 1 ⁇ mol of free fatty acid per minute at 37 ° C. and a predetermined pH is defined as 1 U (unit).
- the predetermined pH is the optimum pH of the selected lipase.
- the predetermined pH may be, for example, pH 7.0.
- Component (B) is a fatty acid.
- the type of fatty acid is not particularly limited.
- the fatty acid may be a saturated fatty acid or an unsaturated fatty acid.
- fatty acids include fatty acids having 8 to 24 carbon atoms.
- Fatty acids having 8 to 24 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, linoleic acid, ⁇ -linolenic acid, ⁇ -linolenic acid, and arachidic acid.
- Examples thereof include arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, and docosapentaenoic acid.
- Examples of fatty acids include palmitic acid, stearic acid, oleic acid, and linoleic acid.
- Fatty acids include, more particularly, oleic acid.
- the fatty acid one type of fatty acid may be used, or two or more types of fatty acids may be used in combination.
- the fatty acid a commercially available product may be used, or a fatty acid obtained by appropriately producing it may be used.
- the method for producing the fatty acid is not particularly limited, and for example, a known method can be used.
- Fatty acids can be produced, for example, by chemical synthesis, enzymatic reaction, extraction, fermentation, or a combination thereof.
- the fatty acid can be produced, for example, by hydrolyzing fats and oils. Hydrolysis of fats and oils can be carried out, for example, by a continuous high-temperature hydrolysis method in which fats and oils and water are brought into countercurrent contact under high temperature (250-260 ° C.) and high pressure (5-6 MPa).
- the hydrolysis of fats and oils can be carried out by, for example, an enzymatic reaction using lipase.
- Fatty acids may or may not be purified to the desired degree. That is, as the fatty acid, a refined product may be used, or a material containing a fatty acid may be used. Examples of the fatty acid-containing material include hydrolysates of fats and oils and fractions thereof.
- any component that can form a salt may be used as a free form, as a salt, or as a combination thereof. That is, for example, the term "fatty acid” may mean a free fatty acid, a salt thereof, or a combination thereof, unless otherwise specified. In addition, all of these components (for example, free form and salt) may include non-hydrates and hydrates unless otherwise specified. The same applies to any component other than fatty acid (for example, a component other than fatty acid that can be contained in the composition of the present invention, or a component other than fatty acid that can be used in the method of the present invention).
- the salt is not particularly limited as long as it does not impair the food reforming effect.
- a salt for an acidic group such as a carboxyl group
- a salt with an alkali metal such as ammonium salt, sodium and potassium
- a salt with an alkaline earth metal such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- an aluminum salt such as calcium and magnesium
- a zinc salt such as calcium and magnesium
- a zinc salt such as calcium and magnesium
- a zinc salt such as calcium and magnesium
- a salt for a basic group such as an amino group
- a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, maleic acid and fumaric acid.
- Methan sulfonic acid Methan sulfonic acid, benzene sulfonic acid, p-toluene sulfonic acid and other salts with organic sulfonic acid.
- the salt one kind of salt may be used, or two kinds or more kinds of salts may be used in combination.
- the amount of the active ingredient (for example, the content (concentration) or the amount used) is calculated based on the amount of the active ingredient itself in the material when the material containing the active ingredient is used. do.
- the amount of the active ingredient (for example, the content (concentration) or the amount used) is free of equimolar mass of the salt or hydrate when the active ingredient forms a salt or hydrate. It shall be calculated based on the value converted to the mass of the body.
- composition of the present invention is a composition containing an active ingredient.
- composition of the present invention is a composition containing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.
- the fat-containing food can be modified. Therefore, the composition of the present invention may be used for modifying the fat-containing food. That is, the composition of the present invention may be, for example, a composition for modifying a fat-containing food.
- the composition of the present invention may be used for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the composition of the present invention may be, for example, a composition for producing a fat-containing food (specifically, producing a modified fat-containing food).
- composition of the present invention may be used for modifying or producing a fat-containing food in the manner described in the method of the present invention described later.
- composition of the present invention may consist of an active ingredient or may contain an ingredient other than the active ingredient.
- Ingredients other than the active ingredient are not particularly limited as long as the food reforming effect is not impaired. Ingredients other than the active ingredient can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Ingredients other than the active ingredient include ingredients blended in foods or pharmaceuticals.
- ingredients other than the active ingredient include ingredients that are effective in the production of fat-containing foods.
- examples of the ingredient effective for producing the fat-containing food include the fat-containing food raw material described later.
- examples of the fat-containing food raw material include fats and oils.
- one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.
- composition of the present invention can be produced, for example, by appropriately mixing an active ingredient and optionally other ingredients.
- composition of the present invention may be appropriately formulated, for example.
- additives may be used as appropriate.
- Additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odorants, diluents, surfactants and solvents.
- the additive can be appropriately selected depending on various conditions such as the shape of the composition of the present invention.
- the shape of the composition of the present invention is not particularly limited.
- the composition of the present invention may be in any shape, for example, powder, flakes, tablets, pastes, liquids and the like.
- the composition of the present invention may be, in particular, a powder.
- the content of each component (that is, the active ingredient and optionally other components) in the composition of the present invention is not particularly limited as long as the food modification effect can be obtained.
- the content of each component in the composition of the present invention is, for example, the type of component, the amount of each component used in the modification or production of the fat-containing food, and the content of the present invention in the modification or production of the oil-containing food. It can be appropriately set according to various conditions such as the amount of the composition used.
- the content of the active ingredient in the composition of the present invention is more than 0% (w / w) and less than 100% (w / w).
- the content of the active ingredient in the composition of the present invention is, for example, 0.001% (w / w) or more, 0.01% (w / w) or more, 0.1% (w / w) or more, 1%. It may be (w / w) or more, or 10% (w / w) or more, 100% (w / w) or less, less than 100% (w / w), 99.9% (w / w) or less. , 50% (w / w) or less, 10% (w / w) or less, or 1% (w / w) or less, and may be a consistent combination thereof.
- the content of the active ingredient in the composition of the present invention can be set so as to satisfy, for example, the content of the active ingredient exemplified above. Further, the content of the active ingredient in the composition of the present invention is such that the amount of the active ingredient added is in a desired range when, for example, the composition of the present invention is used to modify or produce a fat-containing food. Can be set to. The amount of the active ingredient added may be, for example, in the range exemplified in the description of the method of the present invention (described later).
- composition of the present invention ie, the active ingredient and optionally other components
- each component contained in the composition of the present invention may be mixed with each other and contained in the composition of the present invention, either separately or arbitrarily. It may be contained in the composition of the present invention separately in combination.
- the compositions of the present invention may be provided as a set of components, each packaged separately. In such a case, the components contained in the set can be appropriately used in combination at the time of use.
- Method of the present invention is a method including a step of utilizing an active ingredient.
- the method of the present invention is a method including a step of utilizing the following components (A) and / or (B): (A) Triacylglycerol lipase and diacylglycerol lipase; (B) Fatty acid.
- the method of the present invention may be carried out for reforming fat-containing foods. That is, the method of the present invention may be, for example, a method of modifying an oil-and-fat-containing food. This method is also referred to as "the modification method of the present invention".
- the method of the present invention may be carried out for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the method of the present invention may be, for example, a method for producing a fat-containing food (specifically, producing a modified fat-containing food). This method is also referred to as "the manufacturing method of the present invention".
- the active ingredient can be used for modifying or producing fat-containing foods by adding it to the fat-containing food raw material during the production of fat-containing foods. That is, as the utilization of the active ingredient, the addition of the active ingredient to the fat-containing food raw material can be mentioned. That is, the method of the present invention may be, specifically, a method for modifying a fat-containing food, which comprises adding an active ingredient to a fat-containing food raw material, for example. In addition, the method of the present invention specifically produces a fat-containing food containing, for example, adding an active ingredient to a fat-containing food raw material (specifically, a modified fat-containing food is produced). It may be a method. "Addition" is also called "blending".
- the active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, the use of the active ingredient also includes the use of the composition of the present invention. For example, “addition of active ingredient” includes addition of the composition of the present invention.
- Modification or production of fat-containing foods may be carried out in the same manner as ordinary fat-containing foods, except that, for example, the active ingredient is used. That is, the modification or production of the fat-containing food may be carried out under the same production conditions using the same raw materials as those of the ordinary fat-containing food, except that the active ingredient is used, for example. In addition, the raw materials and production conditions of the fat-containing food may be appropriately modified and used for modifying or producing the fat-containing food.
- Foods containing fats and oils means foods containing fats and oils.
- the type of fat-containing food is not particularly limited. Examples of fat-containing foods include fat-containing processed foods.
- Foods containing fats and oils means processed foods containing fats and oils.
- "Processed food” means a food produced by processing an ingredient. Examples of processed foods include processed meat foods, processed seafood foods, processed citrus meat foods, processed egg foods, and processed plant foods.
- "Processed meat foods”, “processed seafood foods”, “processed bakery meat foods”, “processed egg foods”, and “processed plant foods” are meat, seafood, bakery meat, milk, and eggs, respectively. , And foods produced by processing plants.
- processed meat foods are at least meat, seafood, and bakery meat, respectively.
- milk, eggs, and processed foods produced using plants as ingredients are at least meat, seafood, and bakery meat, respectively.
- Meat means edible meat. Meat includes animal meat and bird meat. Examples of animals include domestic animals such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as wild boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowls, quails, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, kiss, anago, hoki, hake, crustaceans such as shrimp and crab, shellfish such as scallop and oyster, and other marine products such as squid and octopus.
- animals include domestic animals such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as wild boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, gee
- the "vegetable meat” may mean a food material obtained by processing a vegetable protein or a raw material containing the vegetable protein into a meat-like state.
- vegetable proteins include beans, wheat, rice, corn, potatoes, seeds, and mushroom proteins.
- beans include soybeans, peas, broad beans, chickpeas, almonds, peanuts, and rupin beans.
- wheat include wheat, barley and rye.
- Seeds include sunflower seeds, pumpkin seeds, quinoa, chia seeds, and hemp seeds.
- Vegetable proteins include, in particular, soybean protein. That is, examples of coffee meat include soybean protein-containing coffee meat (for example, granular soybean protein and the like).
- Examples of milk include milk from mammals such as milk, goat milk, sheep milk, buffalo milk, reindeer milk, donkey milk, and camel milk.
- Examples of eggs include chicken eggs and other bird eggs.
- Plants include grains, vegetables and fruits.
- the processed bakery meat food may be an example of the processed plant food.
- the foodstuff one kind of foodstuff may be used, or two kinds or more kinds of foodstuffs may be used in combination. These foodstuffs may be used as raw materials for processed foods, for example, as they are or after being appropriately processed.
- Examples of processing include shape processing such as cutting, mincing, and crushing.
- Processed foods include sausages, hamburgers, menchi cutlets, meatballs, shumai, gyoza, meatballs, ham, bacon, restructured steak, and dried meat.
- Processed foods include, in particular, sausages, hamburgers, minced meat cutlets, meatballs, shumai, gyoza, and meatballs.
- Processed foods include, more particularly, sausages and hamburgers. Specific examples of these processed foods include processed foods obtained by processing the above-exemplified foodstuffs. That is, for example, examples of sausages and hamburgers include sausages and hamburgers processed from meat such as pork, sausages and hamburgers processed from seafood such as fish, and sausages and hamburgers processed from bakery meat such as soy protein-containing bakery meat. ..
- Examples of the processed food containing fats and oils include processed foods as exemplified above that contain fats and oils.
- the oil-and-fat-containing food may be provided in any form such as a room temperature-preserved food, a refrigerated food, a frozen food, a retort food, a canned food, a bottled food, and an instant food.
- Food material containing fats and oils means a food material for producing foods containing fats and oils.
- the fat-containing food raw material is not particularly limited as long as the fat-containing food can be produced.
- the fat-containing food raw material can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Examples of the fat-containing food raw material include raw materials that can be usually used in the production of fat-containing foods.
- At least fats and oils are used as raw materials for foods containing fats and oils. That is, the fat-containing food raw material contains fats and oils.
- fats and oils include animal-derived fats and oils (animal fats and oils), plant-derived fats and oils (vegetable fats and oils), and hydrogenated oils thereof.
- animal fats and oils include chicken fat, lard, beef tallow, sheep oil, whale oil, fish oil, egg oil, and butter.
- fish oil include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil.
- Vegetable oils and fats include rapeseed oil, rice oil, red flower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and sesame oil. Be done.
- Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil. Specific examples of the hydrogenated oil include margarine and shortening.
- Examples of fats and oils include those contained in the foodstuffs of the processed foods exemplified above, such as meat. That is, when a foodstuff containing fats and oils is used, the fats and oils may or may not be mixed separately. As the fats and oils, one kind of fats and oils may be used, or two or more kinds of fats and oils may be used in combination.
- the fat-containing food raw material in addition to the fat and oil, other raw materials may be used as appropriate.
- other raw materials include raw materials other than fats and oils that can be usually used in the production of fats and oil-containing foods.
- Specific examples of other raw materials include foodstuffs of the processed foods exemplified above, such as meat. That is, for example, when the fat-containing food is a processed food, the food material of the processed food is used as the fat-containing food raw material in addition to the fat and oil.
- Other raw materials include, specifically, inorganic salts, sugars, nucleic acids, amino acids, proteins, eggs, flour, starch, processed starch, enzymes, binders, pH regulators, color formers, antioxidants, and preservatives. Can be mentioned.
- the inorganic salt examples include sodium chloride, potassium chloride and phosphate.
- the other raw materials one kind of raw materials may be used, or two or more kinds of raw materials may be used in combination.
- the other raw materials may be mixed with the fat or oil in advance, or may be added to the fat or oil during the production of the fat or oil-containing food.
- the blending amount of the fat-containing food raw material is not particularly limited as long as the desired fat-containing food can be produced.
- the blending amount of the fat-containing food raw material can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.
- the blending amount of fats and oils may be set so that the content of fats and oils in foods containing fats and oils is within a predetermined range, for example.
- the content of fats and oils in foods containing fats and oils is, for example, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) as the eating concentration. Above, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, or 50% (w / w) or more.
- the content of fats and oils in foods containing fats and oils is, for example, 10 to 70% (w / w), 10 to 60% (w / w), 10 to 50% (w / w), and 10 to 40% as the eating concentration. It may be (w / w), 15-65% (w / w), or 20-60% (w / w).
- the blending amount of the ingredients of the processed food is, for example, 30% (w / w) or more or 40% with respect to the total amount of fat-containing food raw materials.
- the blending amount of the ingredients of the processed food is, for example, 30 to 90% (w) with respect to the total amount of the fat-containing food raw material. / W), or 50-90% (w / w).
- the fat-containing food may or may not contain sodium chloride. That is, the fat-containing food raw material may or may not contain sodium chloride.
- the fat-containing food may be, for example, a salt-reduced fat-containing food.
- the “salt-reduced fat-containing food” may mean a fat-containing food having a lower sodium chloride content than a normal fat-containing food.
- Examples of the reduced-salt-containing fat-containing foods include fat-containing processed foods as exemplified above, which have been reduced in salt.
- Specific examples of the reduced-salt oil-containing food include low-salt sausages.
- the content of sodium chloride in the reduced-salt fat-containing food can be appropriately set according to various conditions such as the type of the fat-containing food.
- the content of sodium chloride in the reduced-salt oil-containing food is 0.6% (w / w) or more, 0.7% (w / w) or more, 0 as the eating concentration. It may be 0.8% (w / w) or more, or 0.9% (w / w) or more, 1.1% (w / w) or less, 1% (w / w) or less, 0.9. It may be less than or equal to% (w / w) or less than or equal to 0.8% (w / w), and may be in a range of consistent combinations thereof.
- the content of sodium chloride in the reduced-salt oil-containing food may be, specifically, for example, 0.6 to 1.1% (w / w) as the eating concentration. ..
- Oil-containing foods can be produced, for example, by subjecting oil-containing food raw materials to processing such as mixing, molding, heating, drying, and freezing. These processes may be carried out alone or in combination as appropriate.
- the fat-containing food can be produced, for example, by mixing and molding the fat-containing food raw materials.
- the molded fat-containing food may be provided as it is, or after being further subjected to processing such as heating, drying, and freezing.
- Mixing the fat-containing food ingredients may include, for example, kneading the fat-containing food ingredients. Heating includes baking, steaming, boiling, and frying.
- the amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention are not particularly limited as long as the food modification effect can be obtained.
- the amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.
- the amount of the active ingredient added may be set so that the fatty acid content in the fat-containing food is within a predetermined range, for example.
- the fatty acid content in fat-containing foods is, for example, 5 mg / g or more, 10 mg / g or more, 13 mg / g or more, 15 mg / g or more, 20 mg / g or more, 30 mg / g or more, 40 mg / g or more as the eating concentration.
- it may be 90 mg / g or less, 80 mg / g or less, 70 mg / g or less, 60 mg / g or less, 50 mg / g or less, 40 mg / g or less, 30 mg / g or less, or 20 mg / g or less. It may be a range of consistent combinations.
- the fatty acid content in the fat-containing food is, for example, 5 to 200 mg / g, 5 to 150 mg / g, 5 to 100 mg / g, 5 to 70 mg / g, 5 to 50 mg / g as the eating concentration.
- the content of fatty acids in fat-containing foods is, for example, 25 mg or more, 50 mg or more, 75 mg or more, 100 mg or more, 150 mg or more, 200 mg or more, 250 mg or more, 300 mg or more, 350 mg or more, per 1 g of fats and oils contained in fat-containing foods. 400 mg or more, or more than 400 mg, 1000 mg or less, 750 mg or less, 600 mg or less, 500 mg or less, 450 mg or less, 400 mg or less, 350 mg or less, 300 mg or less, 250 mg or less, 200 mg or less, 150 mg or less, or 100 mg or less. It may be a range of consistent combinations thereof.
- the fatty acid content in the fat-containing food is, for example, 25 to 1000 mg, 25 to 750 mg, 25 to 500 mg, 25 to 350 mg, 25 to 250 mg, 65 to 65 to 1 g of the fat or oil contained in the fat or oil containing food. 1000 mg, 65-750 mg, 65-500 mg, 65-350 mg, 65-250 mg, 125-1000 mg, 125-750 mg, 125-500 mg, 125-350 mg, 125-250 mg, more than 400 mg and less than 1000 mg, or more than 400 mg and less than 750 mg It may be.
- the amount of the component (A) added is, for example, the fatty acid produced by the component (A), and thus the content of the fatty acid in the fat-containing food is exemplified above. It may be set to be a range.
- the amount of the active ingredient added may be set so that the content of diacylglycerol in the fat-containing food is within a predetermined range, for example.
- the content of diacylglycerol in fat-containing foods is, for example, 25 mg / g or less, 24 mg / g or less, 23 mg / g or less, 22 mg / g or less, 21 mg / g or less, 20 mg / g or less, 19 mg / g as the eating concentration.
- 18 mg / g or less 17 mg / g or less, 16 mg / g or less, 15 mg / g or less, 14 mg / g or less, 13 mg / g or less, 12 mg / g or less, 11 mg / g or less, 10 mg / g or less, 9 mg / g
- it may be 8 mg / g or less, 7 mg / g or less, 6 mg / g or less, 5 mg / g or less, 4 mg / g or less, 3 mg / g or less, 2 mg / g or less, 1 mg / g or less, or zero.
- the content of diacylglycerol in fat-containing foods is, for example, 125 mg or less, 120 mg or less, 115 mg or less, 110 mg or less, 105 mg or less, 100 mg or less, 95 mg or less, 90 mg or less, 85 mg or less per 1 g of fat or oil contained in fat-containing foods. , 80 mg or less, 75 mg or less, 70 mg or less, 65 mg or less, 60 mg or less, 55 mg or less, 50 mg or less, 45 mg or less, 40 mg or less, 35 mg or less, 30 mg or less, 25 mg or less, 20 mg or less, 15 mg or less, 10 mg or less, 5 mg or less, or It may be zero.
- a food modification effect can be obtained while suppressing (that is, reducing) the off-flavor and / or the off-flavor. Is expected.
- diacylglycerol When at least the component (A) is used as the active ingredient, diacylglycerol may be produced and decomposed by the action of the component (A), and thus the fatty acid content in the fat-containing food may be increased or decreased. Therefore, when at least the component (A) is used as the active ingredient, the amount of the component (A) added and the ratio of the amount of triacylglycerol lipase to the diacylglycerol lipase in the component (A) are produced by, for example, triacylglycerol lipase.
- the diacylglycerol may be hydrolyzed by the diacylglycerol lipase, so that the content of the diacylglycerol in the fat-containing food may be set to be within the above-exemplified range.
- the amount of triacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. , 200U or less, 100U or less, 50U or less, 20U or less, or 10U or less, and may be a range of consistent combinations thereof. Specifically, the amount of triacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.
- the amount of diacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. It may be 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less, and may be a range of consistent combinations thereof. Specifically, the amount of diacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.
- the active ingredient may be added to the fat-containing food raw material at any stage of the manufacturing process of the fat-containing food as long as the food reforming effect can be obtained.
- the active ingredient can be added to the fat-containing food raw material as it is or appropriately prepared in a desired form such as a solution.
- the “addition of the active ingredient” may be a general term for the operation of coexisting the active ingredient with the fat-containing food raw material.
- the description regarding the addition of the active ingredient can be applied independently to each active ingredient unless otherwise specified.
- all the active ingredients may be added to the fat-containing food ingredients at the same time, and they may be added to the fat-containing food ingredients separately or separately in any combination. You may.
- the order of adding the active ingredients to the fat-containing food raw material is not particularly limited as long as the food modification effect can be obtained.
- the active ingredient may be added to the fat-containing food ingredient, for example, when the fat-containing food ingredient is mixed. Specifically, for example, in the case of a fat-containing food produced through a step of kneading a fat-containing food raw material such as sausage or hamburger, the active ingredient may be added as follows. The active ingredient may be added, for example, before, at the start of, or after the start of kneading. The active ingredient may usually be added prior to the completion of kneading.
- the active ingredient may be added, more particularly before or at the beginning of kneading.
- the active ingredient may be added by the beginning of kneading.
- kneading may be initiated in the presence of the active ingredient. If the active ingredient is added after the start of kneading, the active ingredient may be added, for example, by 50%, 40%, 30%, 20%, 10%, or 5% of the kneading time.
- triacylglycerol may be hydrolyzed during the production of fat-containing foods.
- examples of triacylglycerol include fats and oils.
- triacylglycerol may be hydrolyzed by triacylglycerol lipase. That is, triacylglycerol lipase may be added so as to act on fats and oils. Specifically, triacylglycerol lipase may be added so that it can come into contact with fats and oils.
- Diacylglycerol may be produced by hydrolysis of triacylglycerol.
- the diacylglycerol may be hydrolyzed during the production of the fat-containing food.
- diacylglycerol may be hydrolyzed by diacylglycerol lipase. That is, the diacylglycerol lipase may be added so as to act on the diacylglycerol. Specifically, diacylglycerol lipase may be added so that it can come into contact with diacylglycerol.
- diacylglycerol produced by the action of triacylglycerol lipase can be hydrolyzed by diacylglycerol lipase.
- triacylglycerol lipase and diacylglycerol lipase can be placed in coexistence.
- the hydrolysis of triacylglycerol and diacylglycerol may be carried out together by carrying out the manufacturing process of the fat-containing food, or may be carried out separately from the manufacturing step of the fat-containing food.
- Hydrolysis of triacylglycerols and diacylglycerols may usually proceed by processing fat-containing food ingredients such as mixing, molding, heating, drying and freezing.
- a reaction time for hydrolyzing triacylglycerol and diacylglycerol may be secured.
- the length of the reaction time may be, for example, 1 minute or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more, 7 minutes or more, 10 minutes or more, 20 minutes or more, or 30 minutes or more.
- the temperature at which the reaction time elapses may be, for example, a refrigerating temperature, a room temperature, or a heating temperature.
- the present invention also discloses the use of the active ingredient in the above-exemplified applications. That is, the present invention discloses, for example, the use of an active ingredient for modifying or producing a fat-containing food, or the use of an active ingredient in producing a composition for modifying or producing an oil-containing food.
- the present invention also discloses an active ingredient for use in the above-exemplified uses. That is, the present invention discloses, for example, an active ingredient for use in modifying or producing a fat-containing food, or an active ingredient for use in producing a composition for modifying or producing an oil-containing food.
- Example 1 Evaluation of the effect of fatty acids on the breaking strength of sausages and water separation during heating Standard salt coarsely ground sausages and low salt coarsely ground sausages were produced according to the following procedure with the compositions shown in Table 1.
- a in Table 1 was minced into 5 mm square by a meat grinder (chopper).
- B in Table 1 was added to the minced meat, and the mixture was mixed at 10 ° C. for 4 minutes using a food stirrer (“HENGYU B10-B”; below).
- C and D in Table 1 were added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed, and the mixture was vacuum packaged.
- the mixture was filled in a collagen casing (Devro Co., Ltd.), dried at 60 ° C. for 30 minutes, smoked (60 ° C., 10 minutes) and steamed (75 ° C., 30 minutes). After cooling overnight, standard salt coarsely ground sausages and low salt coarsely ground sausages were produced.
- the procedure for producing low-salt coarsely ground sausages containing fatty acids is as follows: C and D in Table 1 are added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed.
- the procedure is the same as the above-mentioned production procedure for low-salt coarsely ground sausage, except that fatty acids are added, the mixture is further mixed at 10 ° C. at 2 speed for 2 minutes, and then the mixture is vacuum-packed.
- the amount of fatty acid added was 0.78 part by weight of palmitic acid, 0.31 part by weight of stearic acid, 1.67 part by weight of oleic acid, and 0.56 part by weight of linoleic acid with respect to 100 parts by weight of the raw material in Table 1. It was the weight part.
- the breaking strength of each sausage produced was measured.
- XTplus manufactured by Table Micro Systems
- the water separation rate was calculated as the ratio of the weight of the liquid (which may contain water or oil) that flowed out during heating to the weight of the sausage before heating.
- Example 2 Evaluation of the effect of lipase or fatty acid on hamburger yield and flavor (1) Evaluation of the effect of triacylglycerol lipase on hamburger yield and flavor According to the following procedure, triacylglycerol lipase is not added. A hamburger and a hamburger to which triacylglycerol lipase was added were produced.
- each of the manufactured hamburgers was allowed to cool at room temperature for 2 hours after baking, and then the taste and juiciness were evaluated by sensory evaluation by a panel of 4 people.
- the sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger without triacylglycerol lipase as a control.
- the off-taste and juiciness were defined as follows (the same applies to the following examples).
- Disappearance The strength of the sensation that the tongue is taut during chewing.
- Juicy feeling Juicy feeling: The amount of oil-like liquid that is felt from the early to late mastication, the opposite of the dry feeling.
- the score (7 levels) is 1 point: very weak, 2 points: weak, 3 points: slightly weak, 4 points: neither, 5 points: slightly strong, 6 points: strong, 7 points: very strong.
- the control was given 1 point, and in the case of a juicy feeling, the control was given 4 points.
- DAG diacylglycerol
- the manufacturing procedure of each hamburger is the same as the manufacturing procedure of the hamburger to which lipase is added in (1) above.
- Lilipase A-10D (Nagase & Co., Ltd.) was used as the triacylglycerol lipase, and the amount added was 0.049% by weight.
- Lipase GS "Amano" (Amano Enzyme Co., Ltd.) was used as the diacylglycerol lipase, and the amount added was 0.05% by weight.
- the taste and juiciness were evaluated by sensory evaluation by a panel of 4 experts.
- the sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger steak supplemented with triacylglycerol lipase as a control.
- the score (7 levels) is -3 points: very weak, -2 points: weak, -1 point: slightly weak, 0 points: neither, 1 point: slightly strong, 2 points: strong, 3 points: very The control was set to 0 points.
- the procedure for producing a hamburger steak without fatty acid is the same as the procedure for producing a hamburger steak without lipase in (1) above.
- the manufacturing procedure of the hamburger steak to which the fatty acid was added is the same as the manufacturing procedure of the hamburger steak to which the lipase was added in (1) above, except that the fatty acid was added instead of the lipase.
- Oleic acid was used as the fatty acid, and the amount added was 2% by weight.
- Example 4 Evaluation of the effect of triacylglycerol lipase or fatty acid on water separation and flavor of sausage during heating Standard salt coarsely ground sausage (control product), low salt coarsely ground sausage (test product 1) by the following procedure. , And triacylglycerol lipase or fatty acid-added low-salt coarsely ground sausages (test products 2 to 5) were produced.
- the manufacturing procedure of the control product is the manufacturing procedure of the standard salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”. Is the same as.
- test product 1 The production procedure of the test product 1 is the production of the low-salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) is used instead of the food stirrer “HENGYU B10-B”. Same as the procedure.
- test products 2 to 5 a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”, and the triacyl of Table 10 was replaced with the fatty acid of Example 1.
- the procedure is the same as the production procedure of low-salt coarsely ground sausage to which fatty acid is added in Example 1 except that glycerol lipase (lipase PL; manufactured by Meiyu Sangyo Co., Ltd.) or fatty acid is added.
- Each sausage produced was evaluated for its unusual flavor by sensory evaluation by a panel of three specialists.
- the intensity of the off-flavor of the control product was 0 points
- the intensity of the off-flavor of the test products 1 to 5 was 0 to 10 points (0 points: weak, 5 points: strong, 10 points: very strong. ).
- the results are shown in Table 10.
- the low-salt sausage (test product 1) had an increased water separation rate compared to the standard salt sausage (control product), but the lipase PL additive (test product 2) and fatty acid-added product (test products 3 to 5) had reduced salt.
- the water separation rate was reduced as compared with sausage (test product 1).
- the lipase PL additive (test product 2) had a strong off-flavor
- the fatty acid-added product (test products 3 to 5) had little or no off-flavor.
- fat-containing foods such as sausages and hamburgers can be modified.
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Abstract
Provided is a technique for modifying oil and fat containing foods such as sausages. Oil and fat containing foods such as sausages are modified by using component (A) and/or component (B): (A) triacylglycerol lipase and diacylglycerol lipase; (B) fatty acid.
Description
本発明は、ソーセージやハンバーグ等の油脂含有食品を改質する技術に関するものである。
The present invention relates to a technique for modifying fat-containing foods such as sausages and hamburgers.
ソーセージ等の食肉加工食品を改質する技術としては、食品1mg当たりの脂肪酸含有量が13~80μgとなるようにリパーゼを添加して食肉加工食品を製造することにより、風味を損なうことなく、ジューシー感を向上させる方法が報告されている(特許文献1)。
As a technique for modifying processed meat foods such as sausages, lipase is added so that the fatty acid content per 1 mg of food is 13 to 80 μg to produce processed meat foods, which are juicy without spoiling the flavor. A method for improving the feeling has been reported (Patent Document 1).
また、ソーセージ等の食肉加工食品を改質する技術としては、リパーゼとトランスグルタミナーゼを併用することにより、減塩された食肉加工食品の食感を向上させる方法が報告されている(特許文献2)。
Further, as a technique for modifying processed meat foods such as sausages, a method for improving the texture of processed meat foods with reduced salt by using lipase and transglutaminase in combination has been reported (Patent Document 2). ..
本発明は、ソーセージやハンバーグ等の油脂含有食品を改質する技術を提供することを課題とする。
An object of the present invention is to provide a technique for modifying fat-containing foods such as sausages and hamburgers.
本発明者らは、リパーゼまたは脂肪酸を配合して油脂含有食品を製造することにより油脂含有食品を改質できることを見出し、本発明を完成させた。
The present inventors have found that a fat-containing food can be modified by blending lipase or fatty acid to produce a fat-containing food, and have completed the present invention.
すなわち、本発明は以下の通り例示できる。
[1]
組成物であって、
油脂含有食品の製造または改質用であり、
下記成分(A)および/または(B)を含有する、組成物:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[2]
前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、前記組成物。
[3]
前記脂肪酸が、炭素数8~24の脂肪酸である、前記組成物。
[4]
前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、前記組成物。
[5]
前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、前記組成物。
[6]
前記油脂含有食品が、ソーセージまたはハンバーグである、前記組成物。
[7]
前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、前記組成物。
[8]
油脂含有食品を製造する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[9]
改質された油脂含有食品が製造される、前記方法。
[10]
油脂含有食品を改質する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[11]
前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、前記方法。
[12]
前記脂肪酸が、炭素数8~24の脂肪酸である、前記方法。
[13]
前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、前記方法。
[14]
前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、前記方法。
[15]
前記油脂含有食品が、ソーセージまたはハンバーグである、前記方法。
[16]
前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、前記方法。
[17]
前記成分(A)および/または(B)が、脂肪酸の喫食濃度が5mg/g以上となるように添加される、前記方法。
[18]
前記成分(A)および/または(B)が、脂肪酸の喫食濃度が80mg/g超となるように添加される、前記方法。
[19]
前記成分(A)および/または(B)が、ジアシルグリセロールの喫食濃度が25mg/g以下となるように添加される、前記方法。
[20]
前記トリアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、前記方法。
[21]
前記ジアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、前記方法。 That is, the present invention can be exemplified as follows.
[1]
It ’s a composition,
For the manufacture or modification of fat-containing foods,
A composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[2]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The composition selected from the group consisting of.
[3]
The composition, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[4]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitreic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The composition selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[5]
The composition, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[6]
The composition, wherein the fat-containing food is a sausage or a hamburger steak.
[7]
The composition in which the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[8]
It is a method of manufacturing fat-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[9]
The method for producing a modified oil-containing food product.
[10]
It is a method of modifying oil-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[11]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The method selected from the group consisting of.
[12]
The method, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[13]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The method selected from the group consisting of lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[14]
The method according to the method, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[15]
The method as described above, wherein the fat-containing food is a sausage or a hamburger steak.
[16]
The method according to the method, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[17]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid is 5 mg / g or more.
[18]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid exceeds 80 mg / g.
[19]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of diacylglycerol is 25 mg / g or less.
[20]
The method according to the method, wherein the amount of triacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
[21]
The method according to the method, wherein the amount of the diacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
[1]
組成物であって、
油脂含有食品の製造または改質用であり、
下記成分(A)および/または(B)を含有する、組成物:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[2]
前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、前記組成物。
[3]
前記脂肪酸が、炭素数8~24の脂肪酸である、前記組成物。
[4]
前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、前記組成物。
[5]
前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、前記組成物。
[6]
前記油脂含有食品が、ソーセージまたはハンバーグである、前記組成物。
[7]
前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、前記組成物。
[8]
油脂含有食品を製造する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[9]
改質された油脂含有食品が製造される、前記方法。
[10]
油脂含有食品を改質する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。
[11]
前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、前記方法。
[12]
前記脂肪酸が、炭素数8~24の脂肪酸である、前記方法。
[13]
前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、前記方法。
[14]
前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、前記方法。
[15]
前記油脂含有食品が、ソーセージまたはハンバーグである、前記方法。
[16]
前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、前記方法。
[17]
前記成分(A)および/または(B)が、脂肪酸の喫食濃度が5mg/g以上となるように添加される、前記方法。
[18]
前記成分(A)および/または(B)が、脂肪酸の喫食濃度が80mg/g超となるように添加される、前記方法。
[19]
前記成分(A)および/または(B)が、ジアシルグリセロールの喫食濃度が25mg/g以下となるように添加される、前記方法。
[20]
前記トリアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、前記方法。
[21]
前記ジアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、前記方法。 That is, the present invention can be exemplified as follows.
[1]
It ’s a composition,
For the manufacture or modification of fat-containing foods,
A composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[2]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The composition selected from the group consisting of.
[3]
The composition, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[4]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitreic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The composition selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[5]
The composition, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[6]
The composition, wherein the fat-containing food is a sausage or a hamburger steak.
[7]
The composition in which the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[8]
It is a method of manufacturing fat-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[9]
The method for producing a modified oil-containing food product.
[10]
It is a method of modifying oil-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
[11]
The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The method selected from the group consisting of.
[12]
The method, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
[13]
The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The method selected from the group consisting of lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
[14]
The method according to the method, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
[15]
The method as described above, wherein the fat-containing food is a sausage or a hamburger steak.
[16]
The method according to the method, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
[17]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid is 5 mg / g or more.
[18]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of the fatty acid exceeds 80 mg / g.
[19]
The method as described above, wherein the components (A) and / or (B) are added so that the eating concentration of diacylglycerol is 25 mg / g or less.
[20]
The method according to the method, wherein the amount of triacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
[21]
The method according to the method, wherein the amount of the diacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
<1>有効成分
本発明においては、下記成分(A)および/または(B)を有効成分として利用する:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 <1> Active ingredient In the present invention, the following ingredients (A) and / or (B) are used as active ingredients:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
本発明においては、下記成分(A)および/または(B)を有効成分として利用する:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 <1> Active ingredient In the present invention, the following ingredients (A) and / or (B) are used as active ingredients:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
上記成分(A)および/または(B)を「有効成分」ともいう。
The above ingredients (A) and / or (B) are also referred to as "active ingredients".
有効成分を利用することにより、油脂含有食品を改質することができる、すなわち、油脂含有食品を改質する効果が得られる。同効果を「食品改質効果」ともいう。すなわち、有効成分を利用することにより、有効成分を利用しない場合と比較して、油脂含有食品を改質することができる。よって、有効成分は、油脂含有食品の改質に利用されてよい。
By using the active ingredient, the fat-containing food can be modified, that is, the effect of modifying the fat-containing food can be obtained. This effect is also called "food reforming effect". That is, by using the active ingredient, the fat-containing food can be modified as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used for reforming fat-containing foods.
また、油脂含有食品の改質の結果、改質された油脂含有食品が得られてよい。言い換えると、有効成分を利用することにより、改質された油脂含有食品を製造することができる。すなわち、有効成分を利用することにより、有効成分を利用しない場合と比較して、改質された油脂含有食品を製造することができる。よって、有効成分は、油脂含有食品の製造(具体的には、改質された油脂含有食品の製造)に利用されてよい。「油脂含有食品の改質」と「改質された油脂含有食品の製造」は、代替可能に用いられてもよい。
Further, as a result of reforming the fat-containing food, the modified fat-containing food may be obtained. In other words, by utilizing the active ingredient, a modified fat-containing food can be produced. That is, by using the active ingredient, it is possible to produce a modified oil-and-fat-containing food as compared with the case where the active ingredient is not used. Therefore, the active ingredient may be used in the production of fat-containing foods (specifically, the production of modified fat-containing foods). "Modification of oil-containing foods" and "production of modified oil-containing foods" may be used in an alternative manner.
有効成分は、後述する本発明の方法に記載の態様で油脂含有食品の改質または製造に利用されてよい。
The active ingredient may be used for modifying or producing fat-containing foods in the manner described in the method of the present invention described later.
油脂含有食品の改質としては、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大が挙げられる。有効成分を利用することにより、例えば、これらの改質から選択される1つまたはそれ以上の改質が達成されてよい。有効成分を利用することにより、例えば、これらの改質の全てが達成されてもよい。油脂含有食品の破断強度の増大は、特に、減塩ソーセージ等の減塩の油脂含有食品で達成されてもよい。一態様においては、有効成分を利用することにより、異味および/または異風味をほとんどあるいは全く生じさせることなく、食品改質効果が得られてよい。一態様においては、有効成分を利用することにより、特に、異味および/または異風味を抑制(すなわち低減)しつつ、食品改質効果が得られてよい。例えば、有効成分を利用することにより、トリアシルグリセロールリパーゼを単独で利用する場合と比較して、異味および/または異風味が抑制されてもよい。異味としては、実施例で定義されるものが挙げられる。油脂含有食品が改質されたことは、例えば、有効成分を利用して製造された油脂含有食品と有効成分を利用せずに製造された油脂含有食品とで改質の対象となるパラメータを比較することにより、確認できる。改質の対象となるパラメータを測定する方法は、例えば、パラメータの種類等の諸条件に応じて適宜選択できる。油脂含有食品の加熱時の歩留の比較は、例えば、加熱前後での油脂含有食品の重量の変動を測定して比較することにより、実施できる。油脂含有食品の加熱時の離水の比較は、例えば、加熱時に流出した液体の量を測定して比較することにより、実施できる。油脂含有食品のジューシー感、異味、および異風味の比較は、例えば、専門パネルによる官能評価により実施できる。油脂含有食品の破断強度の比較は、例えば、テクスチャーアナライザーで破断強度を測定して比較することにより、実施できる。
Modifications of fat-containing foods include an increase in yield during heating of fat-containing foods, a reduction in water separation during heating of fat-containing foods, an increase in juiciness of fat-containing foods, and an increase in breaking strength of fat-containing foods. Can be mentioned. By utilizing the active ingredient, for example, one or more modifications selected from these modifications may be achieved. By utilizing the active ingredient, for example, all of these modifications may be achieved. The increase in breaking strength of fat-containing foods may be achieved particularly with low-salt fat-containing foods such as low-salt sausages. In one aspect, the use of the active ingredient may provide a food modification effect with little or no off-flavor and / or off-flavor. In one aspect, the use of the active ingredient may provide a food modification effect, particularly while suppressing (ie, reducing) off-flavors and / or off-flavors. For example, by utilizing the active ingredient, the off-taste and / or off-flavor may be suppressed as compared with the case where the triacylglycerol lipase is used alone. The off-flavors include those defined in the examples. The fact that the fat-containing food has been modified means that, for example, the parameters to be modified are compared between the fat-containing food manufactured using the active ingredient and the fat-containing food manufactured without using the active ingredient. It can be confirmed by doing. The method for measuring the parameter to be modified can be appropriately selected according to various conditions such as the type of parameter. The yield of the fat-containing food during heating can be compared, for example, by measuring and comparing the change in the weight of the fat-containing food before and after heating. The comparison of water separation during heating of fat-containing foods can be carried out, for example, by measuring and comparing the amount of liquid that has flowed out during heating. Comparison of juiciness, off-taste, and off-flavor of fat-containing foods can be performed, for example, by sensory evaluation by a specialized panel. The breaking strength of fat-containing foods can be compared, for example, by measuring and comparing the breaking strength with a texture analyzer.
成分(A)は、トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼである。以下、トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼを総称して、単に、「リパーゼ」ともいう。
The component (A) is triacylglycerol lipase and diacylglycerol lipase. Hereinafter, triacylglycerol lipase and diacylglycerol lipase are collectively referred to as simply "lipase".
「トリアシルグリセロールリパーゼ(Triacylglycerol lipase)」とは、トリアシルグリセロールを加水分解して脂肪酸を遊離する反応を触媒する活性を有するタンパク質を意味してよい(EC 3.1.1.3等)。同活性を、「トリアシルグリセロールリパーゼ活性」ともいう。「トリアシルグリセロールリパーゼ活性」とは、具体的には、トリアシルグリセロールを加水分解してジアシルグリセロールと脂肪酸を生成する反応を触媒する活性を意味してもよい。ジアシルグリセロールとしては、1,2-ジアシルグリセロールや1,3-ジアシルグリセロールが挙げられる。すなわち、トリアシルグリセロールリパーゼは、例えば、1,2-ジアシルグリセロールおよび/または1,3-ジアシルグリセロールを生成するものであってよい。トリアシルグリセロールリパーゼとしては、1種のトリアシルグリセロールリパーゼを用いてもよく、2種またはそれ以上のトリアシルグリセロールリパーゼを組み合わせて用いてもよい。
"Triacylglycerol lipase" may mean a protein having an activity of catalyzing a reaction of hydrolyzing triacylglycerol to release fatty acids (EC 3.1.1.3, etc.). This activity is also referred to as "triacylglycerol lipase activity". Specifically, "triacylglycerol lipase activity" may mean an activity that catalyzes a reaction of hydrolyzing triacylglycerol to produce diacylglycerol and fatty acid. Examples of the diacylglycerol include 1,2-diacylglycerol and 1,3-diacylglycerol. That is, the triacylglycerol lipase may produce, for example, 1,2-diacylglycerol and / or 1,3-diacylglycerol. As the triacylglycerol lipase, one type of triacylglycerol lipase may be used, or two or more types of triacylglycerol lipase may be used in combination.
「ジアシルグリセロールリパーゼ(Diacylglycerol lipase)」とは、ジアシルグリセロールを加水分解して脂肪酸を遊離する反応を触媒する活性を有するタンパク質を意味してよい(EC 3.1.1.34等)。同活性を、「ジアシルグリセロールリパーゼ活性」ともいう。「ジアシルグリセロールリパーゼ活性」とは、具体的には、ジアシルグリセロールを加水分解してモノアシルグリセロールと脂肪酸を生成する反応を触媒する活性を意味してもよい。ジアシルグリセロールリパーゼは、例えば、1,2-ジアシルグリセロールおよび/または1,3-ジアシルグリセロールを基質とするものであってよい。ジアシルグリセロールリパーゼは、少なくともトリアシルグリセロールリパーゼが生成するジアシルグリセロールを基質とするものであってよい。ジアシルグリセロールリパーゼとしては、1種のジアシルグリセロールリパーゼを用いてもよく、2種またはそれ以上のジアシルグリセロールリパーゼを組み合わせて用いてもよい。
"Diacylglycerol lipase" may mean a protein having an activity of catalyzing a reaction of hydrolyzing diacylglycerol to release fatty acid (EC 3.1.1.34, etc.). This activity is also referred to as "diacylglycerol lipase activity". Specifically, the "diacylglycerol lipase activity" may mean an activity of catalyzing a reaction of hydrolyzing diacylglycerol to produce monoacylglycerol and fatty acid. The diacylglycerol lipase may be, for example, one using 1,2-diacylglycerol and / or 1,3-diacylglycerol as a substrate. The diacylglycerol lipase may use at least the diacylglycerol produced by the triacylglycerol lipase as a substrate. As the diacylglycerol lipase, one kind of diacylglycerol lipase may be used, or two or more kinds of diacylglycerol lipase may be used in combination.
成分(A)としては、通常、トリアシルグリセロールリパーゼとジアシルグリセロールリパーゼを組み合わせて用いればよい。しかし、成分(A)としては、トリアシルグリセロールとジアシルグリセロールの両方を基質とするリパーゼ(すなわち、トリアシルグリセロールリパーゼ活性とジアシルグリセロールリパーゼ活性の両方を有するリパーゼ)を用いてもよい。すなわち、「トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ」とは、特記しない限り、トリアシルグリセロールリパーゼとジアシルグリセロールリパーゼの組み合わせに限られず、トリアシルグリセロールリパーゼ活性とジアシルグリセロールリパーゼ活性の両方を有するリパーゼも包含する。
As the component (A), triacylglycerol lipase and diacylglycerol lipase may usually be used in combination. However, as the component (A), a lipase using both triacylglycerol and diacylglycerol as substrates (that is, a lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity) may be used. That is, unless otherwise specified, "triacylglycerol lipase and diacylglycerol lipase" is not limited to a combination of triacylglycerol lipase and diacylglycerol lipase, and includes lipase having both triacylglycerol lipase activity and diacylglycerol lipase activity. do.
リパーゼの由来は特に制限されない。リパーゼは、微生物、動物、植物等いずれの由来のものであってもよい。また、リパーゼとしては、公知のリパーゼのホモログを利用してもよい。また、リパーゼとしては、公知のリパーゼまたはそれらのホモログの人為的改変体を利用してもよい。リパーゼは、例えば、異種発現により取得したもの(すなわち、組み換え酵素)であってもよい。リパーゼとしては、例えば、市販品を利用してもよく、適宜製造して取得したものを利用してもよい。例えば、市販のトリアシルグリセロールリパーゼとしては、リリパーゼA-10D(長瀬産業(株))、リパーゼAY(天野エンザイム(株))、リパーゼR(天野エンザイム(株))、リパーゼQLM(名糖産業(株))、リパーゼPL(名糖産業(株))が挙げられる。また、例えば、市販のジアシルグリセロールリパーゼとしては、リパーゼGS「アマノ」(天野エンザイム(株))が挙げられる。リパーゼは、例えば、所望の程度に精製されていてよい。リパーゼは、リパーゼ以外の成分を含有していてもよく、含有していなくてもよい。リパーゼは、例えば、他の酵素を含有していてもよい。
The origin of lipase is not particularly limited. The lipase may be derived from any of microorganisms, animals, plants and the like. Further, as the lipase, a known lipase homolog may be used. Further, as the lipase, known lipases or artificially modified homologues thereof may be used. The lipase may be, for example, one obtained by heterologous expression (ie, a recombinant enzyme). As the lipase, for example, a commercially available product may be used, or a lipase manufactured and obtained as appropriate may be used. For example, commercially available triacylglycerol lipases include Lipase A-10D (Nagase & Co., Ltd.), Lipase AY (Amano Enzyme Co., Ltd.), Lipase R (Amano Enzyme Co., Ltd.), and Lipase QLM (Meito Sangyo Co., Ltd.). Co., Ltd.), Lipase PL (Meito Sangyo Co., Ltd.). Further, for example, as a commercially available diacylglycerol lipase, lipase GS "Amano" (Amano Enzyme Co., Ltd.) can be mentioned. The lipase may be purified to the desired degree, for example. The lipase may or may not contain a component other than the lipase. The lipase may contain, for example, other enzymes.
リパーゼの活性は、以下の手順で測定できる。すなわち、リパーゼの活性は、酵素を基質とインキュベートし、酵素依存的な基質の分解を測定することにより、測定できる。基質としては、トリアシルグリセロールリパーゼの場合はトリアシルグリセロールを、ジアシルグリセロールリパーゼの場合はジアシルグリセロールを、それぞれ用いることができる。基質の分解は、例えば、遊離脂肪酸の生成を指標として測定できる。遊離脂肪酸の生成は、例えば、HPLC、LC/MS、GC/MS、NMR等の、化合物の定量に用いられる公知の手法により測定できる。特記しない限り、37℃、所定のpHで1分間に1μmolの遊離脂肪酸を生成する酵素量を1U(ユニット)と定義する。所定のpHは、特記しない限り、選択したリパーゼの至適pHとする。所定のpHは、例えば、pH7.0であってもよい。
Lipase activity can be measured by the following procedure. That is, the activity of lipase can be measured by incubating the enzyme with the substrate and measuring the enzyme-dependent degradation of the substrate. As the substrate, triacylglycerol can be used in the case of triacylglycerol lipase, and diacylglycerol can be used in the case of diacylglycerol lipase. Degradation of the substrate can be measured, for example, by using the production of free fatty acids as an index. The production of free fatty acids can be measured by known methods used for quantification of compounds, such as HPLC, LC / MS, GC / MS, and NMR. Unless otherwise specified, the amount of enzyme that produces 1 μmol of free fatty acid per minute at 37 ° C. and a predetermined pH is defined as 1 U (unit). Unless otherwise specified, the predetermined pH is the optimum pH of the selected lipase. The predetermined pH may be, for example, pH 7.0.
成分(B)は、脂肪酸である。
Component (B) is a fatty acid.
脂肪酸の種類は、特に制限されない。脂肪酸は、飽和脂肪酸であってもよく、不飽和脂肪酸であってもよい。脂肪酸としては、炭素数8~24の脂肪酸が挙げられる。炭素数8~24の脂肪酸としては、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸が挙げられる。脂肪酸としては、特に、パルミチン酸、ステアリン酸、オレイン酸、リノール酸が挙げられる。脂肪酸として、さらに特には、オレイン酸が挙げられる。脂肪酸としては、1種の脂肪酸を用いてもよく、2種またはそれ以上の脂肪酸を組み合わせて用いてもよい。
The type of fatty acid is not particularly limited. The fatty acid may be a saturated fatty acid or an unsaturated fatty acid. Examples of fatty acids include fatty acids having 8 to 24 carbon atoms. Fatty acids having 8 to 24 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, linoleic acid, α-linolenic acid, γ-linolenic acid, and arachidic acid. Examples thereof include arachidonic acid, behenic acid, lignoceric acid, nervonic acid, eikosapentaenoic acid, docosapentaenoic acid, and docosapentaenoic acid. Examples of fatty acids include palmitic acid, stearic acid, oleic acid, and linoleic acid. Fatty acids include, more particularly, oleic acid. As the fatty acid, one type of fatty acid may be used, or two or more types of fatty acids may be used in combination.
脂肪酸としては、市販品を用いてもよく、適宜製造して取得したものを用いてもよい。脂肪酸の製造方法は特に制限されず、例えば、公知の方法を利用できる。脂肪酸は、例えば、化学合成、酵素反応、抽出、発酵、またはその組み合わせにより製造することができる。脂肪酸は、具体的には、例えば、油脂の加水分解により製造することができる。油脂の加水分解は、例えば、高温(250-260℃)、高圧(5-6MPa)下で油脂と水を向流接触させる連続高温加水分解法により実施することができる。また、油脂の加水分解は、例えば、リパーゼを用いた酵素反応により実施することができる。脂肪酸は、所望の程度に精製されていてもよく、そうでなくてもよい。すなわち、脂肪酸としては、精製品を用いてもよく、脂肪酸を含有する素材を用いてもよい。脂肪酸を含有する素材としては、油脂の加水分解物やその分画物が挙げられる。
As the fatty acid, a commercially available product may be used, or a fatty acid obtained by appropriately producing it may be used. The method for producing the fatty acid is not particularly limited, and for example, a known method can be used. Fatty acids can be produced, for example, by chemical synthesis, enzymatic reaction, extraction, fermentation, or a combination thereof. Specifically, the fatty acid can be produced, for example, by hydrolyzing fats and oils. Hydrolysis of fats and oils can be carried out, for example, by a continuous high-temperature hydrolysis method in which fats and oils and water are brought into countercurrent contact under high temperature (250-260 ° C.) and high pressure (5-6 MPa). Further, the hydrolysis of fats and oils can be carried out by, for example, an enzymatic reaction using lipase. Fatty acids may or may not be purified to the desired degree. That is, as the fatty acid, a refined product may be used, or a material containing a fatty acid may be used. Examples of the fatty acid-containing material include hydrolysates of fats and oils and fractions thereof.
塩を形成し得る成分は、いずれも、フリー体として使用されてもよく、塩として使用されてもよく、それらの組み合わせとして使用されてもよい。すなわち、例えば、「脂肪酸」という用語は、特記しない限り、フリー体の脂肪酸、もしくはその塩、またはそれらの組み合わせを意味してよい。また、これらの成分(例えば、フリー体や塩)は、いずれも、特記しない限り、非水和物および水和物を包含してよい。脂肪酸以外の任意の成分(例えば、本発明の組成物に含有され得る脂肪酸以外の成分や、本発明の方法で用いられ得る脂肪酸以外の成分)についても同様である。塩は、食品改質効果を損なわない限り、特に制限されない。例えば、カルボキシル基等の酸性基に対する塩としては、アンモニウム塩、ナトリウム、カリウム等のアルカリ金属との塩、カルシウム、マグネシウム等のアルカリ土類金属との塩、アルミニウム塩、亜鉛塩、トリエチルアミン、エタノールアミン、モルホリン、ピロリジン、ピペリジン、ピペラジン、ジシクロへキシルアミン等の有機アミンとの塩、アルギニン、リジン等の塩基性アミノ酸との塩が挙げられる。また、例えば、アミノ基等の塩基性基に対する塩としては、塩酸、硫酸、リン酸、硝酸、臭化水素酸等の無機酸との塩、酢酸、クエン酸、安息香酸、マレイン酸、フマル酸、酒石酸、コハク酸、タンニン酸、酪酸、ヒベンズ酸、パモ酸、エナント酸、デカン酸、テオクル酸、サリチル酸、乳酸、シュウ酸、マンデル酸、リンゴ酸、メチルマロン酸等の有機カルボン酸との塩、メタンスルホン酸、ベンゼンスルホン酸、p-トルエンスルホン酸等の有機スルホン酸との塩が挙げられる。塩としては、1種の塩を用いてもよく、2種またはそれ以上の塩を組み合わせて用いてもよい。
Any component that can form a salt may be used as a free form, as a salt, or as a combination thereof. That is, for example, the term "fatty acid" may mean a free fatty acid, a salt thereof, or a combination thereof, unless otherwise specified. In addition, all of these components (for example, free form and salt) may include non-hydrates and hydrates unless otherwise specified. The same applies to any component other than fatty acid (for example, a component other than fatty acid that can be contained in the composition of the present invention, or a component other than fatty acid that can be used in the method of the present invention). The salt is not particularly limited as long as it does not impair the food reforming effect. For example, as a salt for an acidic group such as a carboxyl group, a salt with an alkali metal such as ammonium salt, sodium and potassium, a salt with an alkaline earth metal such as calcium and magnesium, an aluminum salt, a zinc salt, a triethylamine and an ethanolamine. , Salts with organic amines such as morpholin, pyrrolidine, piperidine, piperazine, dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. Further, for example, as a salt for a basic group such as an amino group, a salt with an inorganic acid such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, hydrobromic acid, acetic acid, citric acid, benzoic acid, maleic acid and fumaric acid. , Tartrate acid, succinic acid, tannic acid, butyric acid, hibenzic acid, pamoic acid, enanthic acid, decanoic acid, theocric acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, methylmalonic acid and other organic carboxylic acids. , Methan sulfonic acid, benzene sulfonic acid, p-toluene sulfonic acid and other salts with organic sulfonic acid. As the salt, one kind of salt may be used, or two kinds or more kinds of salts may be used in combination.
なお、有効成分の量(例えば含有量(濃度)や使用量)は、有効成分を含有する素材を用いる場合にあっては、当該素材中の有効成分そのものの量に基づいて算出されるものとする。また、有効成分の量(例えば含有量(濃度)や使用量)は、有効成分が塩または水和物を形成している場合にあっては、塩または水和物の質量を等モルのフリー体の質量に換算した値に基づいて算出されるものとする。
The amount of the active ingredient (for example, the content (concentration) or the amount used) is calculated based on the amount of the active ingredient itself in the material when the material containing the active ingredient is used. do. In addition, the amount of the active ingredient (for example, the content (concentration) or the amount used) is free of equimolar mass of the salt or hydrate when the active ingredient forms a salt or hydrate. It shall be calculated based on the value converted to the mass of the body.
<2>本発明の組成物
本発明の組成物は、有効成分を含有する組成物である。 <2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.
本発明の組成物は、有効成分を含有する組成物である。 <2> Composition of the present invention The composition of the present invention is a composition containing an active ingredient.
すなわち、本発明の組成物は、下記成分(A)および/または(B)を含有する組成物である:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 That is, the composition of the present invention is a composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 That is, the composition of the present invention is a composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
本発明の組成物を利用することにより、油脂含有食品を改質することができる、よって、本発明の組成物は、油脂含有食品の改質に利用されてよい。すなわち、本発明の組成物は、例えば、油脂含有食品の改質用の組成物であってよい。
By using the composition of the present invention, the fat-containing food can be modified. Therefore, the composition of the present invention may be used for modifying the fat-containing food. That is, the composition of the present invention may be, for example, a composition for modifying a fat-containing food.
また、本発明の組成物を利用することにより、改質された油脂含有食品を製造することができる。よって、本発明の組成物は、油脂含有食品の製造(具体的には、改質された油脂含有食品の製造)に利用されてよい。すなわち、本発明の組成物は、例えば、油脂含有食品の製造(具体的には、改質された油脂含有食品の製造)用の組成物であってよい。
Further, by using the composition of the present invention, a modified fat-containing food can be produced. Therefore, the composition of the present invention may be used for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the composition of the present invention may be, for example, a composition for producing a fat-containing food (specifically, producing a modified fat-containing food).
本発明の組成物は、後述する本発明の方法に記載の態様で油脂含有食品の改質または製造に利用されてよい。
The composition of the present invention may be used for modifying or producing a fat-containing food in the manner described in the method of the present invention described later.
本発明の組成物は、有効成分からなるものであってもよく、有効成分以外の成分を含有していてもよい。
The composition of the present invention may consist of an active ingredient or may contain an ingredient other than the active ingredient.
有効成分以外の成分は、食品改質効果を損なわない限り、特に制限されない。有効成分以外の成分は、例えば、油脂含有食品の種類等の諸条件に応じて適宜選択できる。有効成分以外の成分としては、食品または医薬品に配合される成分が挙げられる。
Ingredients other than the active ingredient are not particularly limited as long as the food reforming effect is not impaired. Ingredients other than the active ingredient can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Ingredients other than the active ingredient include ingredients blended in foods or pharmaceuticals.
有効成分以外の成分として、具体的には、油脂含有食品の製造に有効な成分が挙げられる。油脂含有食品の製造に有効な成分としては、後述する油脂含有食品原料が挙げられる。油脂含有食品原料としては、特に、油脂が挙げられる。
Specific examples of ingredients other than the active ingredient include ingredients that are effective in the production of fat-containing foods. Examples of the ingredient effective for producing the fat-containing food include the fat-containing food raw material described later. Examples of the fat-containing food raw material include fats and oils.
有効成分以外の成分としては、1種の成分を用いてもよく、2種またはそれ以上の成分を組み合わせて用いてもよい。
As an ingredient other than the active ingredient, one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.
本発明の組成物は、例えば、有効成分および任意でその他の成分を適宜混合することにより製造することができる。
The composition of the present invention can be produced, for example, by appropriately mixing an active ingredient and optionally other ingredients.
本発明の組成物は、例えば、適宜製剤化されていてよい。製剤化にあたっては、添加剤を適宜使用してよい。添加剤としては、賦形剤、結合剤、崩壊剤、滑沢剤、安定剤、矯味矯臭剤、希釈剤、界面活性剤、溶剤が挙げられる。添加剤は、例えば、本発明の組成物の形状等の諸条件に応じて、適宜選択できる。
The composition of the present invention may be appropriately formulated, for example. In the formulation, additives may be used as appropriate. Additives include excipients, binders, disintegrants, lubricants, stabilizers, flavoring and odorants, diluents, surfactants and solvents. The additive can be appropriately selected depending on various conditions such as the shape of the composition of the present invention.
本発明の組成物の形状は、特に、制限されない。本発明の組成物は、例えば、粉末、フレーク、錠剤、ペースト、液体等の任意の形状であってよい。本発明の組成物は、特に、粉末であってよい。
The shape of the composition of the present invention is not particularly limited. The composition of the present invention may be in any shape, for example, powder, flakes, tablets, pastes, liquids and the like. The composition of the present invention may be, in particular, a powder.
本発明の組成物における各成分(すなわち、有効成分および任意でその他の成分)の含有量は、食品改質効果が得られる限り、特に制限されない。本発明の組成物における各成分の含有量は、例えば、成分の種類、油脂含有食品の改質または製造の際の各成分の使用量、油脂含有食品の改質または製造の際の本発明の組成物の使用量等の諸条件に応じて、適宜設定できる。
The content of each component (that is, the active ingredient and optionally other components) in the composition of the present invention is not particularly limited as long as the food modification effect can be obtained. The content of each component in the composition of the present invention is, for example, the type of component, the amount of each component used in the modification or production of the fat-containing food, and the content of the present invention in the modification or production of the oil-containing food. It can be appropriately set according to various conditions such as the amount of the composition used.
本発明の組成物における有効成分の含有量は、0%(w/w)より多く、且つ、100%(w/w)以下である。本発明の組成物における有効成分の含有量は、例えば、0.001%(w/w)以上、0.01%(w/w)以上、0.1%(w/w)以上、1%(w/w)以上、または10%(w/w)以上であってもよく、100%(w/w)以下、100%(w/w)未満、99.9%(w/w)以下、50%(w/w)以下、10%(w/w)以下、または1%(w/w)以下であってもよく、それらの矛盾しない組み合わせであってもよい。
The content of the active ingredient in the composition of the present invention is more than 0% (w / w) and less than 100% (w / w). The content of the active ingredient in the composition of the present invention is, for example, 0.001% (w / w) or more, 0.01% (w / w) or more, 0.1% (w / w) or more, 1%. It may be (w / w) or more, or 10% (w / w) or more, 100% (w / w) or less, less than 100% (w / w), 99.9% (w / w) or less. , 50% (w / w) or less, 10% (w / w) or less, or 1% (w / w) or less, and may be a consistent combination thereof.
本発明の組成物における有効成分の含有量は、例えば、上記例示した有効成分の含有量を満たすように設定することができる。また、本発明の組成物における有効成分の含有量は、例えば、本発明の組成物を利用して油脂含有食品を改質または製造する際に、有効成分の添加量が所望の範囲となるように設定することができる。有効成分の添加量は、例えば、本発明の方法の説明(後述)において例示する範囲であってよい。
The content of the active ingredient in the composition of the present invention can be set so as to satisfy, for example, the content of the active ingredient exemplified above. Further, the content of the active ingredient in the composition of the present invention is such that the amount of the active ingredient added is in a desired range when, for example, the composition of the present invention is used to modify or produce a fat-containing food. Can be set to. The amount of the active ingredient added may be, for example, in the range exemplified in the description of the method of the present invention (described later).
本発明の組成物に含有される各成分(すなわち、有効成分および任意でその他の成分)は、互いに混合されて本発明の組成物に含有されていてもよく、それぞれ別個に、あるいは、任意の組み合わせで別個に、本発明の組成物に含有されていてもよい。例えば、本発明の組成物は、それぞれ別個にパッケージングされた各成分のセットとして提供されてもよい。このような場合、セットに含まれる成分は使用時に適宜併用することができる。
Each component contained in the composition of the present invention (ie, the active ingredient and optionally other components) may be mixed with each other and contained in the composition of the present invention, either separately or arbitrarily. It may be contained in the composition of the present invention separately in combination. For example, the compositions of the present invention may be provided as a set of components, each packaged separately. In such a case, the components contained in the set can be appropriately used in combination at the time of use.
<3>本発明の方法
本発明の方法は、有効成分を利用する工程を含む方法である。 <3> Method of the present invention The method of the present invention is a method including a step of utilizing an active ingredient.
本発明の方法は、有効成分を利用する工程を含む方法である。 <3> Method of the present invention The method of the present invention is a method including a step of utilizing an active ingredient.
すなわち、本発明の方法は、下記成分(A)および/または(B)を利用する工程を含む方法である:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 That is, the method of the present invention is a method including a step of utilizing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 That is, the method of the present invention is a method including a step of utilizing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid.
本発明の方法により、具体的には有効成分を利用することにより、油脂含有食品を改質することができる、すなわち、油脂含有食品を改質する効果が得られる。よって、本発明の方法は、油脂含有食品の改質のために実施されてよい。すなわち、本発明の方法は、例えば、油脂含有食品を改質する方法であってよい。同方法を「本発明の改質方法」ともいう。
According to the method of the present invention, specifically, by using the active ingredient, the fat-containing food can be modified, that is, the effect of modifying the fat-containing food can be obtained. Therefore, the method of the present invention may be carried out for reforming fat-containing foods. That is, the method of the present invention may be, for example, a method of modifying an oil-and-fat-containing food. This method is also referred to as "the modification method of the present invention".
また、本発明の方法により、具体的には有効成分を利用することにより、改質された油脂含有食品を製造することができる。よって、本発明の方法は、油脂含有食品の製造(具体的には、改質された油脂含有食品の製造)のために実施されてよい。すなわち、本発明の方法は、例えば、油脂含有食品を製造する(具体的には、改質された油脂含有食品を製造する)方法であってよい。同方法を「本発明の製造方法」ともいう。
Further, by the method of the present invention, specifically, a modified fat-containing food can be produced by using an active ingredient. Therefore, the method of the present invention may be carried out for the production of fat-containing foods (specifically, the production of modified fat-containing foods). That is, the method of the present invention may be, for example, a method for producing a fat-containing food (specifically, producing a modified fat-containing food). This method is also referred to as "the manufacturing method of the present invention".
有効成分は、油脂含有食品の製造の際に油脂含有食品原料に添加することにより、油脂含有食品の改質または製造に利用することができる。すなわち、有効成分の利用としては、有効成分を油脂含有食品原料に添加することが挙げられる。すなわち、本発明の方法は、具体的には、例えば、有効成分を油脂含有食品原料に添加することを含む、油脂含有食品を改質する方法であってよい。また、本発明の方法は、具体的には、例えば、有効成分を油脂含有食品原料に添加することを含む、油脂含有食品を製造する(具体的には、改質された油脂含有食品を製造する)方法であってよい。「添加」を「配合」ともいう。
The active ingredient can be used for modifying or producing fat-containing foods by adding it to the fat-containing food raw material during the production of fat-containing foods. That is, as the utilization of the active ingredient, the addition of the active ingredient to the fat-containing food raw material can be mentioned. That is, the method of the present invention may be, specifically, a method for modifying a fat-containing food, which comprises adding an active ingredient to a fat-containing food raw material, for example. In addition, the method of the present invention specifically produces a fat-containing food containing, for example, adding an active ingredient to a fat-containing food raw material (specifically, a modified fat-containing food is produced). It may be a method. "Addition" is also called "blending".
有効成分は、例えば、本発明の組成物の形態で本発明の方法に利用してよい。すなわち、「有効成分の利用」には、本発明の組成物の利用も包含される。例えば、「有効成分の添加」には、本発明の組成物の添加も包含される。
The active ingredient may be used in the method of the present invention, for example, in the form of the composition of the present invention. That is, the use of the active ingredient also includes the use of the composition of the present invention. For example, "addition of active ingredient" includes addition of the composition of the present invention.
油脂含有食品の改質または製造は、例えば、有効成分を利用すること以外は、通常の油脂含有食品の製造と同様に実施してよい。すなわち、油脂含有食品の改質または製造は、例えば、有効成分を利用すること以外は、通常の油脂含有食品と同様の原料を用いて同様の製造条件で実施してよい。また、油脂含有食品の原料や製造条件は、いずれも、適宜修正して油脂含有食品の改質または製造に利用してもよい。
Modification or production of fat-containing foods may be carried out in the same manner as ordinary fat-containing foods, except that, for example, the active ingredient is used. That is, the modification or production of the fat-containing food may be carried out under the same production conditions using the same raw materials as those of the ordinary fat-containing food, except that the active ingredient is used, for example. In addition, the raw materials and production conditions of the fat-containing food may be appropriately modified and used for modifying or producing the fat-containing food.
「油脂含有食品」とは、油脂を含有する食品を意味する。油脂含有食品の種類は、特に制限されない。油脂含有食品としては、油脂含有加工食品が挙げられる。「油脂含有加工食品」とは、油脂を含有する加工食品を意味する。「加工食品」とは、食材を加工して製造される食品を意味する。加工食品としては、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、植物加工食品が挙げられる。「食肉加工食品」、「シーフード加工食品」、「ベジミート加工食品」、「乳加工食品」、「卵加工食品」、および「植物加工食品」とは、それぞれ、食肉、シーフード、ベジミート、乳、卵、および植物を加工して製造される食品を意味する。言い換えると、「食肉加工食品」、「シーフード加工食品」、「ベジミート加工食品」、「乳加工食品」、「卵加工食品」、および「植物加工食品」とは、それぞれ、少なくとも食肉、シーフード、ベジミート、乳、卵、および植物を食材として用いて製造される加工食品を意味してよい。
"Foods containing fats and oils" means foods containing fats and oils. The type of fat-containing food is not particularly limited. Examples of fat-containing foods include fat-containing processed foods. "Foods containing fats and oils" means processed foods containing fats and oils. "Processed food" means a food produced by processing an ingredient. Examples of processed foods include processed meat foods, processed seafood foods, processed veggie meat foods, processed dairy foods, processed egg foods, and processed plant foods. "Processed meat foods", "processed seafood foods", "processed veggie meat foods", "processed dairy foods", "processed egg foods", and "processed plant foods" are meat, seafood, veggie meat, milk, and eggs, respectively. , And foods produced by processing plants. In other words, "processed meat foods", "processed seafood foods", "processed veggie meat foods", "processed dairy foods", "processed egg foods", and "processed plant foods" are at least meat, seafood, and veggie meat, respectively. , Milk, eggs, and processed foods produced using plants as ingredients.
「食肉」とは、食用の肉を意味する。食肉としては、動物の肉や鳥の肉が挙げられる。動物としては、牛、豚、馬、羊、山羊、兎等の家畜;猪、鹿、熊等の野生動物;鯨、イルカ、トド等の海洋哺乳類が挙げられる。鳥としては、鶏、七面鳥、カモ、ガチョウ、ホロホロ鳥、ウズラ、ダチョウが挙げられる。シーフードとしては、アジ、サケ、タラ、フグ、キス、アナゴ、ホキ、メルルーサ等の魚、エビやカニ等の甲殻類、ホタテやカキ等の貝類、イカやタコ等の他の水産物が挙げられる。「ベジミート」とは、植物性タンパク質またはそれを含有する原料を食肉様に加工した食材を意味してよい。植物性タンパク質としては、豆、麦、米、トウモロコシ、芋、種子、キノコのタンパク質が挙げられる。豆としては、大豆、エンドウ豆、ソラ豆、ヒヨコ豆、アーモンド、落花生、ルピン豆が挙げられる。麦としては、小麦、大麦、ライ麦が挙げられる。種子としては、ひまわりの種、かぼちゃの種、キヌア、チアシード、麻の実が挙げられる。植物性タンパク質としては、特に、大豆タンパク質が挙げられる。すなわち、ベジミートとしては、特に、大豆タンパク質含有ベジミート(例えば、粒状大豆タンパク質等)が挙げられる。乳としては、牛乳、山羊乳、羊乳、水牛乳、トナカイ乳、ロバ乳、ラクダ乳等の哺乳類の乳が挙げられる。卵としては、鶏卵等の鳥の卵が挙げられる。植物としては、穀物、野菜、果実が挙げられる。なお、ベジミート加工食品は、植物加工食品の一例でもあってよい。食材としては、1種の食材を用いてもよく、2種またはそれ以上の食材を組み合わせて用いてもよい。これらの食材は、例えば、そのまま、あるいは適宜加工してから、加工食品の原料として利用してよい。加工としては、切断、ミンチ、粉砕等の形状加工が挙げられる。
"Meat" means edible meat. Meat includes animal meat and bird meat. Examples of animals include domestic animals such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as wild boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowls, quails, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, kiss, anago, hoki, hake, crustaceans such as shrimp and crab, shellfish such as scallop and oyster, and other marine products such as squid and octopus. The "vegetable meat" may mean a food material obtained by processing a vegetable protein or a raw material containing the vegetable protein into a meat-like state. Examples of vegetable proteins include beans, wheat, rice, corn, potatoes, seeds, and mushroom proteins. Examples of beans include soybeans, peas, broad beans, chickpeas, almonds, peanuts, and rupin beans. Examples of wheat include wheat, barley and rye. Seeds include sunflower seeds, pumpkin seeds, quinoa, chia seeds, and hemp seeds. Vegetable proteins include, in particular, soybean protein. That is, examples of veggie meat include soybean protein-containing veggie meat (for example, granular soybean protein and the like). Examples of milk include milk from mammals such as milk, goat milk, sheep milk, buffalo milk, reindeer milk, donkey milk, and camel milk. Examples of eggs include chicken eggs and other bird eggs. Plants include grains, vegetables and fruits. The processed veggie meat food may be an example of the processed plant food. As the foodstuff, one kind of foodstuff may be used, or two kinds or more kinds of foodstuffs may be used in combination. These foodstuffs may be used as raw materials for processed foods, for example, as they are or after being appropriately processed. Examples of processing include shape processing such as cutting, mincing, and crushing.
加工食品(例えば、食肉加工食品、シーフード加工食品、またはベジミート加工食品)として、具体的には、ソーセージ、ハンバーグ、メンチカツ、ミートボール、シュウマイ、ギョーザ、つくね、ハム、ベーコン、成型肉、乾燥肉が挙げられる。加工食品(例えば、食肉加工食品、シーフード加工食品、またはベジミート加工食品)としては、特に、ソーセージ、ハンバーグ、メンチカツ、ミートボール、シュウマイ、ギョーザ、つくねが挙げられる。加工食品(例えば、食肉加工食品、シーフード加工食品、またはベジミート加工食品)として、さらに特には、ソーセージやハンバーグが挙げられる。これらの加工食品として、具体的には、上記例示した食材を加工した加工食品が挙げられる。すわなち、例えば、ソーセージやハンバーグとしては、豚肉等の食肉を加工したソーセージやハンバーグ、魚等のシーフードを加工したソーセージやハンバーグ、大豆タンパク質含有ベジミート等のベジミートを加工したソーセージやハンバーグが挙げられる。
Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include sausages, hamburgers, menchi cutlets, meatballs, shumai, gyoza, meatballs, ham, bacon, restructured steak, and dried meat. Can be mentioned. Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include, in particular, sausages, hamburgers, minced meat cutlets, meatballs, shumai, gyoza, and meatballs. Processed foods (eg, processed meat foods, processed seafood foods, or processed veggie meat foods) include, more particularly, sausages and hamburgers. Specific examples of these processed foods include processed foods obtained by processing the above-exemplified foodstuffs. That is, for example, examples of sausages and hamburgers include sausages and hamburgers processed from meat such as pork, sausages and hamburgers processed from seafood such as fish, and sausages and hamburgers processed from veggie meat such as soy protein-containing veggie meat. ..
油脂含有加工食品としては、上記例示したような加工食品であって、油脂を含有するものが挙げられる。油脂含有食品は、例えば、常温保存食品、冷蔵食品、冷凍食品、レトルト食品、缶詰食品、びん詰め食品、インスタント食品等のいずれの形態で提供されてもよい。
Examples of the processed food containing fats and oils include processed foods as exemplified above that contain fats and oils. The oil-and-fat-containing food may be provided in any form such as a room temperature-preserved food, a refrigerated food, a frozen food, a retort food, a canned food, a bottled food, and an instant food.
「油脂含有食品原料」とは、油脂含有食品を製造するための食品素材を意味する。油脂含有食品原料は、油脂含有食品を製造できる限り、特に制限されない。油脂含有食品原料は、例えば、油脂含有食品の種類等の諸条件に応じて適宜選択できる。油脂含有食品原料としては、油脂含有食品の製造に通常用いられ得る原料が挙げられる。
"Food material containing fats and oils" means a food material for producing foods containing fats and oils. The fat-containing food raw material is not particularly limited as long as the fat-containing food can be produced. The fat-containing food raw material can be appropriately selected according to various conditions such as, for example, the type of fat-containing food. Examples of the fat-containing food raw material include raw materials that can be usually used in the production of fat-containing foods.
油脂含有食品原料としては、少なくとも、油脂が用いられる。すなわち、油脂含有食品原料は、油脂を含む。油脂としては、動物由来の油脂(動物油脂)、植物由来の油脂(植物油脂)、それらの硬化油が挙げられる。動物油脂としては、鶏脂、豚脂、牛脂、羊油、鯨油、魚油、卵油、バターが挙げられる。魚油としては、マグロ油、カツオ油、イワシ油、サバ油、サケ油、タラ油が挙げられる。植物油脂としては、菜種油、米油、紅花油、ヒマワリ油、オリーブ油、落花生油、パーム油、パーム核油、やし油、大豆油、コーン油、綿実油、ごま油、ぶどう種子油、えごま油が挙げられる。硬化油としては、部分硬化油や極度硬化油が挙げられる。硬化油として、具体的には、マーガリンやショートニングが挙げられる。油脂としては、食肉等の、上記例示した加工食品の食材に含有されるものも挙げられる。すなわち、油脂を含有する食材を用いる場合、別途、油脂を配合してもよく、配合しなくてもよい。油脂としては、1種の油脂を用いてもよく、2種またはそれ以上の油脂を組み合わせて用いてもよい。
At least fats and oils are used as raw materials for foods containing fats and oils. That is, the fat-containing food raw material contains fats and oils. Examples of fats and oils include animal-derived fats and oils (animal fats and oils), plant-derived fats and oils (vegetable fats and oils), and hydrogenated oils thereof. Examples of animal fats and oils include chicken fat, lard, beef tallow, sheep oil, whale oil, fish oil, egg oil, and butter. Examples of fish oil include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. Vegetable oils and fats include rapeseed oil, rice oil, red flower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, palm oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and sesame oil. Be done. Examples of the hydrogenated oil include partially hydrogenated oil and extremely hydrogenated oil. Specific examples of the hydrogenated oil include margarine and shortening. Examples of fats and oils include those contained in the foodstuffs of the processed foods exemplified above, such as meat. That is, when a foodstuff containing fats and oils is used, the fats and oils may or may not be mixed separately. As the fats and oils, one kind of fats and oils may be used, or two or more kinds of fats and oils may be used in combination.
油脂含有食品原料としては、油脂に加えて、適宜他の原料を用いてよい。他の原料としては、油脂以外の、油脂含有食品の製造に通常用いられ得る原料が挙げられる。他の原料として、具体的には、食肉等の、上記例示した加工食品の食材が挙げられる。すなわち、例えば、油脂含有食品が加工食品である場合、油脂含有食品原料としては、油脂に加えて、加工食品の食材が用いられる。他の原料として、具体的には、無機塩、糖、核酸、アミノ酸、タンパク質、卵、穀粉、澱粉、加工澱粉、酵素、結着剤、pH調整剤、発色剤、酸化防止剤、防腐剤も挙げられる。無機塩としては、塩化ナトリウム、塩化カリウム、リン酸塩が挙げられる。他の原料としては、1種の原料を用いてもよく、2種またはそれ以上の原料を組み合わせて用いてもよい。他の原料は、例えば、予め油脂と混合されていてもよく、油脂含有食品の製造中に油脂に添加されてもよい。
As the fat-containing food raw material, in addition to the fat and oil, other raw materials may be used as appropriate. Examples of other raw materials include raw materials other than fats and oils that can be usually used in the production of fats and oil-containing foods. Specific examples of other raw materials include foodstuffs of the processed foods exemplified above, such as meat. That is, for example, when the fat-containing food is a processed food, the food material of the processed food is used as the fat-containing food raw material in addition to the fat and oil. Other raw materials include, specifically, inorganic salts, sugars, nucleic acids, amino acids, proteins, eggs, flour, starch, processed starch, enzymes, binders, pH regulators, color formers, antioxidants, and preservatives. Can be mentioned. Examples of the inorganic salt include sodium chloride, potassium chloride and phosphate. As the other raw materials, one kind of raw materials may be used, or two or more kinds of raw materials may be used in combination. The other raw materials may be mixed with the fat or oil in advance, or may be added to the fat or oil during the production of the fat or oil-containing food.
油脂含有食品原料の配合量は、所望の油脂含有食品を製造できる限り、特に制限されない。油脂含有食品原料の配合量は、例えば、油脂含有食品原料の種類や油脂含有食品の種類等の諸条件に応じて適宜設定できる。
The blending amount of the fat-containing food raw material is not particularly limited as long as the desired fat-containing food can be produced. The blending amount of the fat-containing food raw material can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.
油脂の配合量は、例えば、油脂含有食品における油脂の含有量が所定の範囲となるように設定されてよい。油脂含有食品における油脂の含有量は、例えば、喫食濃度として、10%(w/w)以上、15%(w/w)以上、20%(w/w)以上、25%(w/w)以上、30%(w/w)以上、35%(w/w)以上、40%(w/w)以上、45%(w/w)以上、または50%(w/w)以上であってもよく、70%(w/w)以下、65%(w/w)以下、60%(w/w)以下、55%(w/w)以下、50%(w/w)以下、45%(w/w)以下、40%(w/w)以下、35%(w/w)以下、または30%(w/w)以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。油脂含有食品における油脂の含有量は、例えば、喫食濃度として、10~70%(w/w)、10~60%(w/w)、10~50%(w/w)、10~40%(w/w)、15~65%(w/w)、または20~60%(w/w)であってもよい。
The blending amount of fats and oils may be set so that the content of fats and oils in foods containing fats and oils is within a predetermined range, for example. The content of fats and oils in foods containing fats and oils is, for example, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 25% (w / w) as the eating concentration. Above, 30% (w / w) or more, 35% (w / w) or more, 40% (w / w) or more, 45% (w / w) or more, or 50% (w / w) or more. Also, 70% (w / w) or less, 65% (w / w) or less, 60% (w / w) or less, 55% (w / w) or less, 50% (w / w) or less, 45% It may be (w / w) or less, 40% (w / w) or less, 35% (w / w) or less, or 30% (w / w) or less, and is a range of consistent combinations thereof. May be good. The content of fats and oils in foods containing fats and oils is, for example, 10 to 70% (w / w), 10 to 60% (w / w), 10 to 50% (w / w), and 10 to 40% as the eating concentration. It may be (w / w), 15-65% (w / w), or 20-60% (w / w).
加工食品の食材の配合量(例えば、食肉の配合量、シーフードの配合量、またはベジミートの配合量)は、例えば、油脂含有食品原料の総量に対し、30%(w/w)以上、40%(w/w)以上、50%(w/w)以上、60%(w/w)以上、または70%(w/w)以上であってもよく、99%(w/w)以下、95%(w/w)以下、90%(w/w)以下、80%(w/w)以下、70%(w/w)以下、60%(w/w)以下、または50%(w/w)以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。加工食品の食材の配合量(例えば、食肉の配合量、シーフードの配合量、またはベジミートの配合量)は、具体的には、例えば、油脂含有食品原料の総量に対し、30~90%(w/w)、または50~90%(w/w)であってもよい。
The blending amount of the ingredients of the processed food (for example, the blending amount of meat, the blending amount of seafood, or the blending amount of veggie meat) is, for example, 30% (w / w) or more or 40% with respect to the total amount of fat-containing food raw materials. (W / w) or more, 50% (w / w) or more, 60% (w / w) or more, or 70% (w / w) or more, 99% (w / w) or less, 95 % (W / w) or less, 90% (w / w) or less, 80% (w / w) or less, 70% (w / w) or less, 60% (w / w) or less, or 50% (w / w) or less w) It may be less than or equal to, and may be a range of consistent combinations thereof. Specifically, the blending amount of the ingredients of the processed food (for example, the blending amount of meat, the blending amount of seafood, or the blending amount of veggie meat) is, for example, 30 to 90% (w) with respect to the total amount of the fat-containing food raw material. / W), or 50-90% (w / w).
油脂含有食品は、塩化ナトリウムが配合されていてもよく、いなくてもよい。すなわち、油脂含有食品原料は、塩化ナトリウムを含んでいてもよく、いなくてもよい。油脂含有食品は、例えば、減塩された油脂含有食品であってもよい。「減塩された油脂含有食品」とは、通常の油脂含有食品よりも塩化ナトリウムの含有量が低い油脂含有食品を意味してよい。減塩された油脂含有食品としては、上記例示したような油脂含有加工食品であって、減塩されたものが挙げられる。減塩された油脂含有食品として、具体的には、減塩ソーセージが挙げられる。減塩された油脂含有食品における塩化ナトリウムの含有量は、例えば、油脂含有食品の種類等の諸条件に応じて適宜設定できる。減塩された油脂含有食品における塩化ナトリウムの含有量は、例えば、喫食濃度として、0%(w/w)以上、0.1%(w/w)以上、0.2%(w/w)以上、0.3%(w/w)以上、0.4%(w/w)以上、0.5%(w/w)以上、0.6%(w/w)以上、0.7%(w/w)以上、0.8%(w/w)以上、0.9%(w/w)以上、1%(w/w)以上、1.1%(w/w)以上、1.2%(w/w)以上、1.3%(w/w)以上、1.4%(w/w)以上、または1.5%(w/w)以上であってもよく、3%(w/w)以下、2.5%(w/w)以下、2%(w/w)以下、1.5%(w/w)以下、1.4%(w/w)以下、1.3%(w/w)以下、1.2%(w/w)以下、1.1%(w/w)以下、1%(w/w)以下、0.9%(w/w)以下、0.8%(w/w)以下、0.7%(w/w)以下、0.6%(w/w)以下、または0.5%(w/w)以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。減塩された油脂含有食品における塩化ナトリウムの含有量は、減塩ソーセージの場合、例えば、喫食濃度として、0.6%(w/w)以上、0.7%(w/w)以上、0.8%(w/w)以上、または0.9%(w/w)以上であってもよく、1.1%(w/w)以下、1%(w/w)以下、0.9%(w/w)以下、または0.8%(w/w)以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。減塩された油脂含有食品における塩化ナトリウムの含有量は、減塩ソーセージの場合、具体的には、例えば、喫食濃度として、0.6~1.1%(w/w)であってもよい。
The fat-containing food may or may not contain sodium chloride. That is, the fat-containing food raw material may or may not contain sodium chloride. The fat-containing food may be, for example, a salt-reduced fat-containing food. The “salt-reduced fat-containing food” may mean a fat-containing food having a lower sodium chloride content than a normal fat-containing food. Examples of the reduced-salt-containing fat-containing foods include fat-containing processed foods as exemplified above, which have been reduced in salt. Specific examples of the reduced-salt oil-containing food include low-salt sausages. The content of sodium chloride in the reduced-salt fat-containing food can be appropriately set according to various conditions such as the type of the fat-containing food. The content of sodium chloride in the reduced salt-containing fat-containing food is, for example, 0% (w / w) or more, 0.1% (w / w) or more, 0.2% (w / w) as the eating concentration. Above, 0.3% (w / w) or more, 0.4% (w / w) or more, 0.5% (w / w) or more, 0.6% (w / w) or more, 0.7% (W / w) or more, 0.8% (w / w) or more, 0.9% (w / w) or more, 1% (w / w) or more, 1.1% (w / w) or more, 1 .2% (w / w) or more, 1.3% (w / w) or more, 1.4% (w / w) or more, or 1.5% (w / w) or more may be 3 % (W / w) or less, 2.5% (w / w) or less, 2% (w / w) or less, 1.5% (w / w) or less, 1.4% (w / w) or less, 1.3% (w / w) or less, 1.2% (w / w) or less, 1.1% (w / w) or less, 1% (w / w) or less, 0.9% (w / w) ) Or less, 0.8% (w / w) or less, 0.7% (w / w) or less, 0.6% (w / w) or less, or 0.5% (w / w) or less. It may be a range of consistent combinations thereof. In the case of low-salt sausage, for example, the content of sodium chloride in the reduced-salt oil-containing food is 0.6% (w / w) or more, 0.7% (w / w) or more, 0 as the eating concentration. It may be 0.8% (w / w) or more, or 0.9% (w / w) or more, 1.1% (w / w) or less, 1% (w / w) or less, 0.9. It may be less than or equal to% (w / w) or less than or equal to 0.8% (w / w), and may be in a range of consistent combinations thereof. In the case of low-salt sausage, the content of sodium chloride in the reduced-salt oil-containing food may be, specifically, for example, 0.6 to 1.1% (w / w) as the eating concentration. ..
油脂含有食品は、例えば、油脂含有食品原料を混合、成型、加熱、乾燥、冷凍等の加工に供することにより製造できる。これらの加工は、単独で、あるいは適宜組み合わせて実施されてよい。油脂含有食品は、具体的には、例えば、油脂含有食品原料を混合し、成型することにより製造できる。成型した油脂含有食品は、例えば、そのまま、あるいはさらに加熱、乾燥、冷凍等の加工に供してから、提供されてよい。油脂含有食品原料の混合は、例えば、油脂含有食品原料を捏ねることを含んでいてよい。加熱としては、焼成する、蒸す、茹でる、揚げることが挙げられる。
Oil-containing foods can be produced, for example, by subjecting oil-containing food raw materials to processing such as mixing, molding, heating, drying, and freezing. These processes may be carried out alone or in combination as appropriate. Specifically, the fat-containing food can be produced, for example, by mixing and molding the fat-containing food raw materials. The molded fat-containing food may be provided as it is, or after being further subjected to processing such as heating, drying, and freezing. Mixing the fat-containing food ingredients may include, for example, kneading the fat-containing food ingredients. Heating includes baking, steaming, boiling, and frying.
本発明の方法における有効成分の添加量や添加量比は、食品改質効果が得られる限り、特に制限されない。本発明の方法における有効成分の添加量や添加量比は、油脂含有食品原料の種類や油脂含有食品の種類等の諸条件に応じて適宜設定できる。
The amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention are not particularly limited as long as the food modification effect can be obtained. The amount of the active ingredient added and the ratio of the amount of the active ingredient added in the method of the present invention can be appropriately set according to various conditions such as the type of the fat-containing food raw material and the type of the fat-containing food.
有効成分の添加量は、例えば、油脂含有食品における脂肪酸の含有量が所定の範囲となるように設定されてよい。
The amount of the active ingredient added may be set so that the fatty acid content in the fat-containing food is within a predetermined range, for example.
油脂含有食品における脂肪酸の含有量は、例えば、喫食濃度として、5mg/g以上、10mg/g以上、13mg/g以上、15mg/g以上、20mg/g以上、30mg/g以上、40mg/g以上、50mg/g以上、60mg/g以上、70mg/g以上、80mg/g以上、または80mg/g超であってもよく、200mg/g以下、150mg/g以下、120mg/g以下、100mg/g以下、90mg/g以下、80mg/g以下、70mg/g以下、60mg/g以下、50mg/g以下、40mg/g以下、30mg/g以下、または20mg/g以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。油脂含有食品における脂肪酸の含有量は、具体的には、例えば、喫食濃度として、5~200mg/g、5~150mg/g、5~100mg/g、5~70mg/g、5~50mg/g、13~200mg/g、13~150mg/g、13~100mg/g、13~70mg/g、13~50mg/g、25~200mg/g、25~150mg/g、25~100mg/g、25~70mg/g、25~50mg/g、80mg/g超且つ200mg/g以下、または80mg/g超且つ150mg/g以下であってもよい。
The fatty acid content in fat-containing foods is, for example, 5 mg / g or more, 10 mg / g or more, 13 mg / g or more, 15 mg / g or more, 20 mg / g or more, 30 mg / g or more, 40 mg / g or more as the eating concentration. , 50 mg / g or more, 60 mg / g or more, 70 mg / g or more, 80 mg / g or more, or more than 80 mg / g, 200 mg / g or less, 150 mg / g or less, 120 mg / g or less, 100 mg / g Hereinafter, it may be 90 mg / g or less, 80 mg / g or less, 70 mg / g or less, 60 mg / g or less, 50 mg / g or less, 40 mg / g or less, 30 mg / g or less, or 20 mg / g or less. It may be a range of consistent combinations. Specifically, the fatty acid content in the fat-containing food is, for example, 5 to 200 mg / g, 5 to 150 mg / g, 5 to 100 mg / g, 5 to 70 mg / g, 5 to 50 mg / g as the eating concentration. , 13-200 mg / g, 13-150 mg / g, 13-100 mg / g, 13-70 mg / g, 13-50 mg / g, 25-200 mg / g, 25-150 mg / g, 25-100 mg / g, 25 It may be ~ 70 mg / g, 25-50 mg / g, more than 80 mg / g and less than 200 mg / g, or more than 80 mg / g and less than 150 mg / g.
油脂含有食品における脂肪酸の含有量は、例えば、油脂含有食品に含有される油脂1g当たり、25mg以上、50mg以上、75mg以上、100mg以上、150mg以上、200mg以上、250mg以上、300mg以上、350mg以上、400mg以上、または400mg超であってもよく、1000mg以下、750mg以下、600mg以下、500mg以下、450mg以下、400mg以下、350mg以下、300mg以下、250mg以下、200mg以下、150mg以下、または100mg以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。油脂含有食品における脂肪酸の含有量は、具体的には、例えば、油脂含有食品に含有される油脂1g当たり、25~1000mg、25~750mg、25~500mg、25~350mg、25~250mg、65~1000mg、65~750mg、65~500mg、65~350mg、65~250mg、125~1000mg、125~750mg、125~500mg、125~350mg、125~250mg、400mg超且つ1000mg以下、または400mg超且つ750mg以下であってもよい。
The content of fatty acids in fat-containing foods is, for example, 25 mg or more, 50 mg or more, 75 mg or more, 100 mg or more, 150 mg or more, 200 mg or more, 250 mg or more, 300 mg or more, 350 mg or more, per 1 g of fats and oils contained in fat-containing foods. 400 mg or more, or more than 400 mg, 1000 mg or less, 750 mg or less, 600 mg or less, 500 mg or less, 450 mg or less, 400 mg or less, 350 mg or less, 300 mg or less, 250 mg or less, 200 mg or less, 150 mg or less, or 100 mg or less. It may be a range of consistent combinations thereof. Specifically, the fatty acid content in the fat-containing food is, for example, 25 to 1000 mg, 25 to 750 mg, 25 to 500 mg, 25 to 350 mg, 25 to 250 mg, 65 to 65 to 1 g of the fat or oil contained in the fat or oil containing food. 1000 mg, 65-750 mg, 65-500 mg, 65-350 mg, 65-250 mg, 125-1000 mg, 125-750 mg, 125-500 mg, 125-350 mg, 125-250 mg, more than 400 mg and less than 1000 mg, or more than 400 mg and less than 750 mg It may be.
有効成分として少なくとも成分(A)を使用する場合、成分(A)の作用により脂肪酸が生成し、以て油脂含有食品における脂肪酸の含有量が増大してよい。よって、有効成分として少なくとも成分(A)を使用する場合、成分(A)の添加量は、例えば、成分(A)により脂肪酸が生成され、以て油脂含有食品における脂肪酸の含有量が上記例示した範囲となるように設定されてよい。
When at least the ingredient (A) is used as the active ingredient, fatty acids are generated by the action of the ingredient (A), and thus the fatty acid content in the fat-containing food may be increased. Therefore, when at least the component (A) is used as the active ingredient, the amount of the component (A) added is, for example, the fatty acid produced by the component (A), and thus the content of the fatty acid in the fat-containing food is exemplified above. It may be set to be a range.
有効成分の添加量は、例えば、油脂含有食品におけるジアシルグリセロールの含有量が所定の範囲となるように設定されてよい。
The amount of the active ingredient added may be set so that the content of diacylglycerol in the fat-containing food is within a predetermined range, for example.
油脂含有食品におけるジアシルグリセロールの含有量は、例えば、喫食濃度として、25mg/g以下、24mg/g以下、23mg/g以下、22mg/g以下、21mg/g以下、20mg/g以下、19mg/g以下、18mg/g以下、17mg/g以下、16mg/g以下、15mg/g以下、14mg/g以下、13mg/g以下、12mg/g以下、11mg/g以下、10mg/g以下、9mg/g以下、8mg/g以下、7mg/g以下、6mg/g以下、5mg/g以下、4mg/g以下、3mg/g以下、2mg/g以下、1mg/g以下、またはゼロであってよい。
The content of diacylglycerol in fat-containing foods is, for example, 25 mg / g or less, 24 mg / g or less, 23 mg / g or less, 22 mg / g or less, 21 mg / g or less, 20 mg / g or less, 19 mg / g as the eating concentration. Below, 18 mg / g or less, 17 mg / g or less, 16 mg / g or less, 15 mg / g or less, 14 mg / g or less, 13 mg / g or less, 12 mg / g or less, 11 mg / g or less, 10 mg / g or less, 9 mg / g Hereinafter, it may be 8 mg / g or less, 7 mg / g or less, 6 mg / g or less, 5 mg / g or less, 4 mg / g or less, 3 mg / g or less, 2 mg / g or less, 1 mg / g or less, or zero.
油脂含有食品におけるジアシルグリセロールの含有量は、例えば、油脂含有食品に含有される油脂1g当たり、125mg以下、120mg以下、115mg以下、110mg以下、105mg以下、100mg以下、95mg以下、90mg以下、85mg以下、80mg以下、75mg以下、70mg以下、65mg以下、60mg以下、55mg以下、50mg以下、45mg以下、40mg以下、35mg以下、30mg以下、25mg以下、20mg以下、15mg以下、10mg以下、5mg以下、またはゼロであってもよい。
The content of diacylglycerol in fat-containing foods is, for example, 125 mg or less, 120 mg or less, 115 mg or less, 110 mg or less, 105 mg or less, 100 mg or less, 95 mg or less, 90 mg or less, 85 mg or less per 1 g of fat or oil contained in fat-containing foods. , 80 mg or less, 75 mg or less, 70 mg or less, 65 mg or less, 60 mg or less, 55 mg or less, 50 mg or less, 45 mg or less, 40 mg or less, 35 mg or less, 30 mg or less, 25 mg or less, 20 mg or less, 15 mg or less, 10 mg or less, 5 mg or less, or It may be zero.
油脂含有食品におけるジアシルグリセロールの含有量が上記例示した範囲となるように有効成分を添加することで、例えば、異味および/または異風味を抑制(すなわち低減)しつつ、食品改質効果が得られると期待される。
By adding the active ingredient so that the content of diacylglycerol in the fat-containing food is within the range exemplified above, for example, a food modification effect can be obtained while suppressing (that is, reducing) the off-flavor and / or the off-flavor. Is expected.
有効成分として少なくとも成分(A)を使用する場合、成分(A)の作用によりジアシルグリセロールが生成および分解し、以て油脂含有食品における脂肪酸の含有量が増大および減少してよい。よって、有効成分として少なくとも成分(A)を使用する場合、成分(A)の添加量および成分(A)におけるトリアシルグリセロールリパーゼとジアシルグリセロールリパーゼの量比は、例えば、トリアシルグリセロールリパーゼにより生成したジアシルグリセロールがジアシルグリセロールリパーゼにより加水分解され、以て油脂含有食品におけるジアシルグリセロールの含有量が上記例示した範囲となるように設定されてよい。
When at least the component (A) is used as the active ingredient, diacylglycerol may be produced and decomposed by the action of the component (A), and thus the fatty acid content in the fat-containing food may be increased or decreased. Therefore, when at least the component (A) is used as the active ingredient, the amount of the component (A) added and the ratio of the amount of triacylglycerol lipase to the diacylglycerol lipase in the component (A) are produced by, for example, triacylglycerol lipase. The diacylglycerol may be hydrolyzed by the diacylglycerol lipase, so that the content of the diacylglycerol in the fat-containing food may be set to be within the above-exemplified range.
また、トリアシルグリセロールリパーゼの添加量は、例えば、油脂1gに対し、0.1U以上、0.2U以上、0.5U以上、1U以上、2U以上、または5U以上であってもよく、500U以下、200U以下、100U以下、50U以下、20U以下、または10U以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。トリアシルグリセロールリパーゼの添加量は、具体的には、例えば、油脂1gに対し、0.1~500U、または1~100Uであってもよい。
The amount of triacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. , 200U or less, 100U or less, 50U or less, 20U or less, or 10U or less, and may be a range of consistent combinations thereof. Specifically, the amount of triacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.
また、ジアシルグリセロールリパーゼの添加量は、例えば、油脂1gに対し、0.1U以上、0.2U以上、0.5U以上、1U以上、2U以上、または5U以上であってもよく、500U以下、200U以下、100U以下、50U以下、20U以下、または10U以下であってもよく、それらの矛盾しない組み合わせの範囲であってもよい。ジアシルグリセロールリパーゼの添加量は、具体的には、例えば、油脂1gに対し、0.1~500U、または1~100Uであってもよい。
The amount of diacylglycerol lipase added may be, for example, 0.1 U or more, 0.2 U or more, 0.5 U or more, 1 U or more, 2 U or more, or 5 U or more, and 500 U or less, with respect to 1 g of fat or oil. It may be 200 U or less, 100 U or less, 50 U or less, 20 U or less, or 10 U or less, and may be a range of consistent combinations thereof. Specifically, the amount of diacylglycerol lipase added may be, for example, 0.1 to 500 U or 1 to 100 U per 1 g of fat or oil.
有効成分は、食品改質効果が得られる限り、油脂含有食品の製造工程のいずれの段階で油脂含有食品原料に添加してもよい。有効成分は、そのまま、あるいは適宜溶液等の所望の形態に調製して、油脂含有食品原料に添加することができる。「有効成分の添加」とは、有効成分を油脂含有食品原料と共存させる操作を総称してよい。有効成分として2種またはそれ以上の成分を用いる場合、有効成分の添加に関する記載は、特記しない限り、各有効成分に独立に適用できる。有効成分として2種またはそれ以上の成分を用いる場合、有効成分は、全て同時に油脂含有食品原料に添加してもよく、それぞれ別個に、あるいは、任意の組み合わせで別個に、油脂含有食品原料に添加してもよい。有効成分として2種またはそれ以上の成分を用いる場合、有効成分を油脂含有食品原料に添加する順序は、食品改質効果が得られる限り、特に制限されない。有効成分は、例えば、油脂含有食品原料の混合の際に油脂含有食品原料に添加してよい。具体的には、例えば、ソーセージやハンバーグ等の油脂含有食品原料を捏ねる工程を経て製造される油脂含有食品の場合、有効成分は以下のようにして添加してよい。有効成分は、例えば、捏ねの開始前、開始時、または開始後に添加してよい。有効成分は、通常、捏ねの完了前に添加してよい。有効成分は、さらに特には、捏ねの開始前または開始時に添加してよい。言い換えると、有効成分は、捏ねの開始時までに添加してよい。言い換えると、捏ねは、有効成分の存在下で開始してよい。有効成分を捏ねの開始後に添加する場合、有効成分は、例えば、捏ねの実施時間の50%、40%、30%、20%、10%、または5%が経過するまでに添加してよい。
The active ingredient may be added to the fat-containing food raw material at any stage of the manufacturing process of the fat-containing food as long as the food reforming effect can be obtained. The active ingredient can be added to the fat-containing food raw material as it is or appropriately prepared in a desired form such as a solution. The “addition of the active ingredient” may be a general term for the operation of coexisting the active ingredient with the fat-containing food raw material. When two or more active ingredients are used, the description regarding the addition of the active ingredient can be applied independently to each active ingredient unless otherwise specified. When two or more kinds of active ingredients are used, all the active ingredients may be added to the fat-containing food ingredients at the same time, and they may be added to the fat-containing food ingredients separately or separately in any combination. You may. When two or more kinds of active ingredients are used, the order of adding the active ingredients to the fat-containing food raw material is not particularly limited as long as the food modification effect can be obtained. The active ingredient may be added to the fat-containing food ingredient, for example, when the fat-containing food ingredient is mixed. Specifically, for example, in the case of a fat-containing food produced through a step of kneading a fat-containing food raw material such as sausage or hamburger, the active ingredient may be added as follows. The active ingredient may be added, for example, before, at the start of, or after the start of kneading. The active ingredient may usually be added prior to the completion of kneading. The active ingredient may be added, more particularly before or at the beginning of kneading. In other words, the active ingredient may be added by the beginning of kneading. In other words, kneading may be initiated in the presence of the active ingredient. If the active ingredient is added after the start of kneading, the active ingredient may be added, for example, by 50%, 40%, 30%, 20%, 10%, or 5% of the kneading time.
有効成分として少なくとも成分(A)を利用する場合、油脂含有食品の製造の際に、トリアシルグリセロールが加水分解されてよい。トリアシルグリセロールとしては、油脂が挙げられる。トリアシルグリセロールは、具体的には、トリアシルグリセロールリパーゼにより加水分解されてよい。すなわち、トリアシルグリセロールリパーゼは、油脂に作用できるように、添加されてよい。具体的には、トリアシルグリセロールリパーゼは、油脂に接触できるように、添加されてよい。トリアシルグリセロールの加水分解によりジアシルグリセロールが生成してよい。また、有効成分として少なくとも成分(A)を利用する場合、油脂含有食品の製造の際に、ジアシルグリセロールが加水分解されてよい。ジアシルグリセロールは、具体的には、ジアシルグリセロールリパーゼにより加水分解されてよい。すなわち、ジアシルグリセロールリパーゼは、ジアシルグリセロールに作用できるように、添加されてよい。具体的には、ジアシルグリセロールリパーゼは、ジアシルグリセロールに接触できるように、添加されてよい。典型的には、トリアシルグリセロールリパーゼとジアシルグリセロールリパーゼを共存下に置くことにより、トリアシルグリセロールリパーゼの作用により生成したジアシルグリセロールをジアシルグリセロールリパーゼにより加水分解できる。例えば、油脂含有食品原料の混合の際にトリアシルグリセロールリパーゼとジアシルグリセロールリパーゼを油脂含有食品原料に添加することにより、トリアシルグリセロールリパーゼとジアシルグリセロールリパーゼを共存下に置くことができる。
When at least the ingredient (A) is used as the active ingredient, triacylglycerol may be hydrolyzed during the production of fat-containing foods. Examples of triacylglycerol include fats and oils. Specifically, triacylglycerol may be hydrolyzed by triacylglycerol lipase. That is, triacylglycerol lipase may be added so as to act on fats and oils. Specifically, triacylglycerol lipase may be added so that it can come into contact with fats and oils. Diacylglycerol may be produced by hydrolysis of triacylglycerol. Further, when at least the component (A) is used as the active ingredient, the diacylglycerol may be hydrolyzed during the production of the fat-containing food. Specifically, diacylglycerol may be hydrolyzed by diacylglycerol lipase. That is, the diacylglycerol lipase may be added so as to act on the diacylglycerol. Specifically, diacylglycerol lipase may be added so that it can come into contact with diacylglycerol. Typically, by placing triacylglycerol lipase and diacylglycerol lipase in coexistence, diacylglycerol produced by the action of triacylglycerol lipase can be hydrolyzed by diacylglycerol lipase. For example, by adding triacylglycerol lipase and diacylglycerol lipase to the fat-containing food raw material when mixing the fat-containing food raw material, the triacylglycerol lipase and the diacylglycerol lipase can be placed in coexistence.
トリアシルグリセロールおよびジアシルグリセロールの加水分解は、油脂含有食品の製造工程を実施することにより併せて実施されてもよく、油脂含有食品の製造工程とは別に実施されてもよい。トリアシルグリセロールおよびジアシルグリセロールの加水分解は、通常、混合、成型、加熱、乾燥、冷凍等の油脂含有食品原料の加工の実施により進行してよい。しかし、別途、トリアシルグリセロールおよびジアシルグリセロールを加水分解するための反応時間を確保してもよい。反応時間の長さは、例えば、1分以上、2分以上、3分以上、4分以上、5分以上、7分以上、10分以上、20分以上、または30分以上であってもよく、24時間以下、12時間以下、6時間以下、2時間以下、1時間以下、30分以下、20分以下、または10分以下であってもよく、それらの矛盾しない組み合わせであってもよい。反応時間が経過する際の温度は、例えば、冷蔵温度であってもよく、室温であってもよく、加熱温度であってもよい。
The hydrolysis of triacylglycerol and diacylglycerol may be carried out together by carrying out the manufacturing process of the fat-containing food, or may be carried out separately from the manufacturing step of the fat-containing food. Hydrolysis of triacylglycerols and diacylglycerols may usually proceed by processing fat-containing food ingredients such as mixing, molding, heating, drying and freezing. However, separately, a reaction time for hydrolyzing triacylglycerol and diacylglycerol may be secured. The length of the reaction time may be, for example, 1 minute or more, 2 minutes or more, 3 minutes or more, 4 minutes or more, 5 minutes or more, 7 minutes or more, 10 minutes or more, 20 minutes or more, or 30 minutes or more. , 24 hours or less, 12 hours or less, 6 hours or less, 2 hours or less, 1 hour or less, 30 minutes or less, 20 minutes or less, or 10 minutes or less, and may be a consistent combination thereof. The temperature at which the reaction time elapses may be, for example, a refrigerating temperature, a room temperature, or a heating temperature.
<4>有効成分の使用
また、本発明は、上記例示した用途での有効成分の使用を開示する。すなわち、本発明は、例えば、油脂含有食品の改質または製造のための有効成分の使用や、油脂含有食品の改質または製造用の組成物の製造における有効成分の使用を開示する。 <4> Use of Active Ingredient The present invention also discloses the use of the active ingredient in the above-exemplified applications. That is, the present invention discloses, for example, the use of an active ingredient for modifying or producing a fat-containing food, or the use of an active ingredient in producing a composition for modifying or producing an oil-containing food.
また、本発明は、上記例示した用途での有効成分の使用を開示する。すなわち、本発明は、例えば、油脂含有食品の改質または製造のための有効成分の使用や、油脂含有食品の改質または製造用の組成物の製造における有効成分の使用を開示する。 <4> Use of Active Ingredient The present invention also discloses the use of the active ingredient in the above-exemplified applications. That is, the present invention discloses, for example, the use of an active ingredient for modifying or producing a fat-containing food, or the use of an active ingredient in producing a composition for modifying or producing an oil-containing food.
また、本発明は、上記例示した用途に用いるための有効成分を開示する。すなわち、本発明は、例えば、油脂含有食品の改質または製造に用いるための有効成分や、油脂含有食品の改質または製造用の組成物の製造に用いるための有効成分を開示する。
The present invention also discloses an active ingredient for use in the above-exemplified uses. That is, the present invention discloses, for example, an active ingredient for use in modifying or producing a fat-containing food, or an active ingredient for use in producing a composition for modifying or producing an oil-containing food.
以下、非限定的な実施例を参照して、本発明をさらに具体的に説明する。
Hereinafter, the present invention will be described in more detail with reference to non-limiting examples.
[実施例1]脂肪酸がソーセージの破断強度および加熱時の離水に与える影響の評価
表1に示す組成で、以下の手順により、標準塩粗挽きソーセージおよび減塩粗挽きソーセージを製造した。 [Example 1] Evaluation of the effect of fatty acids on the breaking strength of sausages and water separation during heating Standard salt coarsely ground sausages and low salt coarsely ground sausages were produced according to the following procedure with the compositions shown in Table 1.
表1に示す組成で、以下の手順により、標準塩粗挽きソーセージおよび減塩粗挽きソーセージを製造した。 [Example 1] Evaluation of the effect of fatty acids on the breaking strength of sausages and water separation during heating Standard salt coarsely ground sausages and low salt coarsely ground sausages were produced according to the following procedure with the compositions shown in Table 1.
すなわち、表1中のAを肉挽き機(チョッパー)により5mm角のミンチとした。前記ミンチに表1中のBを添加して、食品撹拌機(「HENGYU B10-B」;下記)を用いて10℃にて4分間混合した。次いで、表1中のCおよびDを添加して、食品撹拌機を用いて10℃にて1速で1分間、2速で6分間混合し、混合物を真空包装した。次に、混合物をコラーゲンケーシング(デブロ(Devro)株式会社)に充填し、60℃で30分間乾燥した後、燻煙(60℃、10分)および蒸煮(75℃、30分)を行い、一晩冷却して、標準塩粗挽きソーセージおよび減塩粗挽きソーセージを製造した。
That is, A in Table 1 was minced into 5 mm square by a meat grinder (chopper). B in Table 1 was added to the minced meat, and the mixture was mixed at 10 ° C. for 4 minutes using a food stirrer (“HENGYU B10-B”; below). Then, C and D in Table 1 were added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed, and the mixture was vacuum packaged. Next, the mixture was filled in a collagen casing (Devro Co., Ltd.), dried at 60 ° C. for 30 minutes, smoked (60 ° C., 10 minutes) and steamed (75 ° C., 30 minutes). After cooling overnight, standard salt coarsely ground sausages and low salt coarsely ground sausages were produced.
別途、以下の手順により、脂肪酸を添加した減塩粗挽きソーセージを製造した。
Separately, a low-salt coarsely ground sausage containing fatty acids was produced by the following procedure.
脂肪酸を添加した減塩粗挽きソーセージの製造手順は、表1中のCおよびDを添加して、食品撹拌機を用いて10℃にて1速で1分間、2速で6分間混合した後、脂肪酸を添加してさらに10℃にて2速で2分間混合してから混合物を真空包装したこと以外は、上述した減塩粗挽きソーセージの製造手順と同一である。脂肪酸の添加量は、表1の原料100重量部に対し、パルミチン酸を0.78重量部、ステアリン酸を0.31重量部、オレイン酸を1.67重量部、およびリノール酸を0.56重量部とした。
The procedure for producing low-salt coarsely ground sausages containing fatty acids is as follows: C and D in Table 1 are added and mixed at 10 ° C. at 10 ° C. for 1 minute at 1st speed and 6 minutes at 2nd speed. The procedure is the same as the above-mentioned production procedure for low-salt coarsely ground sausage, except that fatty acids are added, the mixture is further mixed at 10 ° C. at 2 speed for 2 minutes, and then the mixture is vacuum-packed. The amount of fatty acid added was 0.78 part by weight of palmitic acid, 0.31 part by weight of stearic acid, 1.67 part by weight of oleic acid, and 0.56 part by weight of linoleic acid with respect to 100 parts by weight of the raw material in Table 1. It was the weight part.
なお、各ソーセージの製造において用いた原材料について、食塩としては一般的な食品用の製品を用い、重合リン酸塩製剤、亜硝酸ナトリウム製剤、L-アスコルビン酸ナトリウム、うま味調味料、およびホワイトペッパーとしては食品添加物として市販されている製品を用い、脂肪酸としては試薬グレードの製品を用いた。以下の実施例でも同様である。
Regarding the raw materials used in the production of each sausage, general food products were used as salt, and as polymerized phosphate preparations, sodium nitrite preparations, sodium L-ascorbate, umami seasoning, and white pepper. Used commercially available products as food additives, and reagent-grade products were used as fatty acids. The same applies to the following examples.
製造した各ソーセージについて、破断強度を測定した。破断強度は、テクスチャーアナライザーTA.XTplus(ステイブル マイクロ システムズ(Stable Micro Systems)社製)を用いて、下記測定条件により測定した(n=10)。
<測定条件>
プランジャー:直径=5mmの球状プランジャー
クリアランス:ダウン1mm/sec、アップ10mm/sec
測定温度:品温=室温 The breaking strength of each sausage produced was measured. The breaking strength is determined by the texture analyzer TA. It was measured using XTplus (manufactured by Table Micro Systems) under the following measurement conditions (n = 10).
<Measurement conditions>
Plunger: Spherical plunger with diameter = 5 mm Clearance: Down 1 mm / sec, Up 10 mm / sec
Measurement temperature: Product temperature = room temperature
<測定条件>
プランジャー:直径=5mmの球状プランジャー
クリアランス:ダウン1mm/sec、アップ10mm/sec
測定温度:品温=室温 The breaking strength of each sausage produced was measured. The breaking strength is determined by the texture analyzer TA. It was measured using XTplus (manufactured by Table Micro Systems) under the following measurement conditions (n = 10).
<Measurement conditions>
Plunger: Spherical plunger with diameter = 5 mm Clearance: Down 1 mm / sec, Up 10 mm / sec
Measurement temperature: Product temperature = room temperature
結果を表2に示す。減塩粗挽きソーセージでは、標準塩粗挽きソーセージと比較して破断強度の低下が認められた。一方、脂肪酸を添加した減塩粗挽きソーセージでは、標準塩粗挽きソーセージと同等の破断強度が得られた。また、脂肪酸を添加した減塩粗挽きソーセージでは、標準塩粗挽きソーセージと比較して、破断距離の増大が認められ、すなわち、しなやかさが向上した。以上より、脂肪酸の添加により油脂含有食品について破断強度の向上等の食品改質効果が得られることができると明らかとなった。
The results are shown in Table 2. In the low-salt coarsely ground sausage, a decrease in breaking strength was observed as compared with the standard salt coarsely ground sausage. On the other hand, in the low-salt coarsely ground sausage to which fatty acid was added, the breaking strength equivalent to that of the standard salt coarsely ground sausage was obtained. Further, in the low-salt coarsely ground sausage to which the fatty acid was added, an increase in the breaking distance was observed as compared with the standard salt coarsely ground sausage, that is, the suppleness was improved. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of breaking strength for foods containing fats and oils.
製造した各ソーセージについて、75℃で10分間加熱した後の離水率を測定した。離水率は、加熱前のソーセージの重量に対する加熱時に流出した液体(水や油を含んでいてよい)の重量の比率として算出した。
For each sausage produced, the water separation rate after heating at 75 ° C. for 10 minutes was measured. The water separation rate was calculated as the ratio of the weight of the liquid (which may contain water or oil) that flowed out during heating to the weight of the sausage before heating.
結果を表3に示す。減塩粗挽きソーセージでは標準塩粗挽きソーセージと比較して離水率の増加が認められた。一方、脂肪酸を添加した減塩粗挽きソーセージでは、標準塩粗挽きソーセージと比較して離水率の減少が認められた。以上より、脂肪酸の添加により油脂含有食品について加熱時の離水の低減等の食品改質効果が得られることができると明らかとなった。
The results are shown in Table 3. An increase in the water separation rate was observed in the low-salt coarsely ground sausage compared to the standard salt coarsely ground sausage. On the other hand, in the low-salt coarsely ground sausage to which fatty acid was added, a decrease in the water separation rate was observed as compared with the standard salt coarsely ground sausage. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for foods containing fats and oils.
[実施例2]リパーゼまたは脂肪酸がハンバーグの歩留および風味に与える影響の評価
(1)トリアシルグリセロールリパーゼがハンバーグの歩留および風味に与える影響の評価
以下の手順により、トリアシルグリセロールリパーゼ無添加のハンバーグおよびトリアシルグリセロールリパーゼを添加したハンバーグを製造した。 [Example 2] Evaluation of the effect of lipase or fatty acid on hamburger yield and flavor (1) Evaluation of the effect of triacylglycerol lipase on hamburger yield and flavor According to the following procedure, triacylglycerol lipase is not added. A hamburger and a hamburger to which triacylglycerol lipase was added were produced.
(1)トリアシルグリセロールリパーゼがハンバーグの歩留および風味に与える影響の評価
以下の手順により、トリアシルグリセロールリパーゼ無添加のハンバーグおよびトリアシルグリセロールリパーゼを添加したハンバーグを製造した。 [Example 2] Evaluation of the effect of lipase or fatty acid on hamburger yield and flavor (1) Evaluation of the effect of triacylglycerol lipase on hamburger yield and flavor According to the following procedure, triacylglycerol lipase is not added. A hamburger and a hamburger to which triacylglycerol lipase was added were produced.
(a)キッチンエイドミキサー(「KSM5ER(エンパイヤレッド)」、株式会社エフ・エム・アイ製)に表4中の豚赤身肉を投入し、1速で30秒間混合しながら表4中の食塩を投入した後、表4中の残りの原料と任意でリパーゼを投入して1速で4分間混合し、さらに2速で1分間混合し、混合物を得た。
(b)上記(a)で得た混合物をマフィンプレートに30g/1穴にて充填して成形し、食品成形物の充填されたマフィンプレートを得た。食品成形物の充填されたマフィンプレートの重量を測定し、マフィンプレートの重量を差し引いて、食品成形物の重量M1(g)を算出した。
(c)上記(b)で得た食品成形物の充填されたマフィンプレートを真空包装し、冷蔵庫内で5℃18時間保持した。
(d)包装から食品成形物の充填されたマフィンプレートを取り出した後、スチームコンベクションオーブンで200℃9分間焼成し、ハンバーグを製造した。焼成後のハンバーグの重量M2(g)を測定した。 (A) Put the pork lean meat shown in Table 4 into a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.), and mix the salt in Table 4 at 1st speed for 30 seconds. After the addition, the remaining raw materials in Table 4 and optionally lipase were added and mixed at the 1st speed for 4 minutes, and further mixed at the 2nd speed for 1 minute to obtain a mixture.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product. The weight of the muffin plate filled with the food molded product was measured, and the weight of the muffin plate was subtracted to calculate the weight M1 (g) of the food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed and kept in a refrigerator at 5 ° C. for 18 hours.
(D) A muffin plate filled with a food molded product was taken out from the package and then baked in a steam convection oven at 200 ° C. for 9 minutes to produce a hamburger steak. The weight M2 (g) of the hamburger steak after baking was measured.
(b)上記(a)で得た混合物をマフィンプレートに30g/1穴にて充填して成形し、食品成形物の充填されたマフィンプレートを得た。食品成形物の充填されたマフィンプレートの重量を測定し、マフィンプレートの重量を差し引いて、食品成形物の重量M1(g)を算出した。
(c)上記(b)で得た食品成形物の充填されたマフィンプレートを真空包装し、冷蔵庫内で5℃18時間保持した。
(d)包装から食品成形物の充填されたマフィンプレートを取り出した後、スチームコンベクションオーブンで200℃9分間焼成し、ハンバーグを製造した。焼成後のハンバーグの重量M2(g)を測定した。 (A) Put the pork lean meat shown in Table 4 into a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.), and mix the salt in Table 4 at 1st speed for 30 seconds. After the addition, the remaining raw materials in Table 4 and optionally lipase were added and mixed at the 1st speed for 4 minutes, and further mixed at the 2nd speed for 1 minute to obtain a mixture.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product. The weight of the muffin plate filled with the food molded product was measured, and the weight of the muffin plate was subtracted to calculate the weight M1 (g) of the food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed and kept in a refrigerator at 5 ° C. for 18 hours.
(D) A muffin plate filled with a food molded product was taken out from the package and then baked in a steam convection oven at 200 ° C. for 9 minutes to produce a hamburger steak. The weight M2 (g) of the hamburger steak after baking was measured.
製造した各ハンバーグについて、焼成後の歩留(=100*M2/M1(%))を算出した。
For each manufactured hamburger, the yield after firing (= 100 * M2 / M1 (%)) was calculated.
また、製造した各ハンバーグについて、焼成後に常温で2時間放冷してから、4名の専門パネルによる官能評価により、異味および多汁感(ジューシー感)を評価した。官能評価は、トリアシルグリセロールリパーゼ無添加のハンバーグをコントロールとして、7段階尺度を用いた一対比較法で実施した。
In addition, each of the manufactured hamburgers was allowed to cool at room temperature for 2 hours after baking, and then the taste and juiciness were evaluated by sensory evaluation by a panel of 4 people. The sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger without triacylglycerol lipase as a control.
異味および多汁感(ジューシー感)は、以下の通りに定義した(以降の実施例においても同じ)。
異味:咀嚼中に舌がつっぱる感覚の強さ。
多汁感(ジューシー感):咀嚼前期~後期にかけて感じる油脂様の液体の多さ、パサパサ感の逆。 The off-taste and juiciness (juiciness) were defined as follows (the same applies to the following examples).
Disappearance: The strength of the sensation that the tongue is taut during chewing.
Juicy feeling (juicy feeling): The amount of oil-like liquid that is felt from the early to late mastication, the opposite of the dry feeling.
異味:咀嚼中に舌がつっぱる感覚の強さ。
多汁感(ジューシー感):咀嚼前期~後期にかけて感じる油脂様の液体の多さ、パサパサ感の逆。 The off-taste and juiciness (juiciness) were defined as follows (the same applies to the following examples).
Disappearance: The strength of the sensation that the tongue is taut during chewing.
Juicy feeling (juicy feeling): The amount of oil-like liquid that is felt from the early to late mastication, the opposite of the dry feeling.
評点(7段階)は、1点:非常に弱い、2点:弱い、3点:やや弱い、4点:どちらでもない、5点:やや強い、6点:強い、7点:非常に強いとし、異味の場合はコントロールを1点、多汁感の場合はコントロールを4点とした。
The score (7 levels) is 1 point: very weak, 2 points: weak, 3 points: slightly weak, 4 points: neither, 5 points: slightly strong, 6 points: strong, 7 points: very strong. In the case of a strange taste, the control was given 1 point, and in the case of a juicy feeling, the control was given 4 points.
また、製造した各ハンバーグについて、試料中(すなわちハンバーグ中)および脂質中のジアシルグリセロール(DAG)含有量を分析会社に委託して測定した。
In addition, for each manufactured hamburger, the content of diacylglycerol (DAG) in the sample (that is, in the hamburger) and in the lipid was measured by entrusting an analysis company.
結果を表5に示す。トリアシルグリセロールリパーゼの添加により、歩留および多汁感の向上が認められたが、異味の増大も認められた。トリアシルグリセロールリパーゼの添加によるジアシルグリセロール(DAG)含有量の増大が異味の増大に寄与していると考えられた。
The results are shown in Table 5. The addition of triacylglycerol lipase improved the yield and juiciness, but also increased the off-taste. It was considered that the increase in diacylglycerol (DAG) content due to the addition of triacylglycerol lipase contributed to the increase in taste.
(2)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼがハンバーグの風味に与える影響の評価
以下の手順により、トリアシルグリセロールリパーゼを添加したハンバーグおよびトリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼを添加したハンバーグを製造した。 (2) Evaluation of Effect of Triacylglycerol Lipase and Diacylglycerol Lipase on Flavor of Hamburger A hamburger to which triacylglycerol lipase was added and a hamburger to which triacylglycerol lipase and diacylglycerol lipase were added were produced by the following procedure.
以下の手順により、トリアシルグリセロールリパーゼを添加したハンバーグおよびトリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼを添加したハンバーグを製造した。 (2) Evaluation of Effect of Triacylglycerol Lipase and Diacylglycerol Lipase on Flavor of Hamburger A hamburger to which triacylglycerol lipase was added and a hamburger to which triacylglycerol lipase and diacylglycerol lipase were added were produced by the following procedure.
各ハンバーグの製造手順は、上記(1)のリパーゼを添加したハンバーグの製造手順と同一である。トリアシルグリセロールリパーゼとしてはリリパーゼA-10D(長瀬産業(株))を用い、添加量は0.049重量%とした。ジアシルグリセロールリパーゼとしてはリパーゼGS「アマノ」(天野エンザイム(株))を用い、添加量は0.05重量%とした。
The manufacturing procedure of each hamburger is the same as the manufacturing procedure of the hamburger to which lipase is added in (1) above. Lilipase A-10D (Nagase & Co., Ltd.) was used as the triacylglycerol lipase, and the amount added was 0.049% by weight. Lipase GS "Amano" (Amano Enzyme Co., Ltd.) was used as the diacylglycerol lipase, and the amount added was 0.05% by weight.
製造した各ハンバーグについて、4名の専門パネルによる官能評価により、異味および多汁感(ジューシー感)を評価した。官能評価は、トリアシルグリセロールリパーゼを添加したハンバーグをコントロールとして、7段階尺度を用いた一対比較法で実施した。
For each hamburger steak manufactured, the taste and juiciness were evaluated by sensory evaluation by a panel of 4 experts. The sensory evaluation was performed by a paired comparison method using a 7-step scale using a hamburger steak supplemented with triacylglycerol lipase as a control.
評点(7段階)は、-3点:非常に弱い、-2点:弱い、-1点:やや弱い、0点:どちらでもない、1点:やや強い、2点:強い、3点:非常に強いとし、コントロールを0点とした。
The score (7 levels) is -3 points: very weak, -2 points: weak, -1 point: slightly weak, 0 points: neither, 1 point: slightly strong, 2 points: strong, 3 points: very The control was set to 0 points.
結果を表6に示す。トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼの併用添加により、トリアシルグリセロールリパーゼの単独添加の場合と比較して、異味の低減および多汁感の向上が認められた。すなわち、トリアシルグリセロールリパーゼの作用により生成するジアシルグリセロールをジアシルグリセロールリパーゼで加水分解することにより、異味を抑制しつつ、多汁感が向上したと考えられる。以上より、トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼの併用添加により、油脂含有食品について多汁感の向上等の食品改質効果が得られることができると明らかとなった。特に、トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼの併用添加により、異味を抑制しつつ、油脂含有食品について多汁感の向上等の食品改質効果が得られると期待される。
The results are shown in Table 6. The combined addition of triacylglycerol lipase and diacylglycerol lipase was observed to reduce the unpleasant taste and improve the juiciness as compared with the case of adding triacylglycerol lipase alone. That is, it is considered that by hydrolyzing diacylglycerol produced by the action of triacylglycerol lipase with diacylglycerol lipase, the feeling of juiciness was improved while suppressing the unpleasant taste. From the above, it was clarified that the combined addition of triacylglycerol lipase and diacylglycerol lipase can obtain a food modification effect such as improvement of a juicy feeling in oil-containing foods. In particular, the combined addition of triacylglycerol lipase and diacylglycerol lipase is expected to provide food modification effects such as improvement of juiciness in oil-containing foods while suppressing offensive taste.
(3)脂肪酸がハンバーグの風味に与える影響の評価
以下の手順により、脂肪酸無添加のハンバーグおよび脂肪酸を添加したハンバーグを製造した。 (3) Evaluation of the effect of fatty acids on the flavor of hamburgers A hamburger steak without fatty acids and a hamburger steak with fatty acids were produced by the following procedure.
以下の手順により、脂肪酸無添加のハンバーグおよび脂肪酸を添加したハンバーグを製造した。 (3) Evaluation of the effect of fatty acids on the flavor of hamburgers A hamburger steak without fatty acids and a hamburger steak with fatty acids were produced by the following procedure.
脂肪酸無添加のハンバーグの製造手順は、上記(1)のリパーゼ無添加のハンバーグの製造手順と同一である。
The procedure for producing a hamburger steak without fatty acid is the same as the procedure for producing a hamburger steak without lipase in (1) above.
脂肪酸を添加したハンバーグの製造手順は、リパーゼに代えて脂肪酸を添加したこと以外は、上記(1)のリパーゼを添加したハンバーグの製造手順と同一である。脂肪酸としては、オレイン酸を用い、添加量は2重量%とした。
The manufacturing procedure of the hamburger steak to which the fatty acid was added is the same as the manufacturing procedure of the hamburger steak to which the lipase was added in (1) above, except that the fatty acid was added instead of the lipase. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.
製造した各ハンバーグについて、脂肪酸無添加のハンバーグをコントロール(0点)としたこと以外は、上記(2)と同一の手順および基準で異味および多汁感(ジューシー感)を評価した。
For each manufactured hamburger, the taste and juiciness were evaluated by the same procedure and criteria as in (2) above, except that the hamburger without fatty acid was used as a control (0 points).
結果を表7に示す。脂肪酸の添加により、異味の低減および多汁感の向上が認められた。以上より、脂肪酸の添加により、油脂含有食品について多汁感の向上等の食品改質効果が得られることができると明らかとなった。特に、脂肪酸の添加により、異味を抑制しつつ、油脂含有食品について多汁感の向上等の食品改質効果が得られると期待される。
The results are shown in Table 7. The addition of fatty acids was found to reduce the off-taste and improve the juiciness. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of juiciness in foods containing fats and oils. In particular, it is expected that the addition of fatty acids can obtain food modification effects such as improvement of juiciness in foods containing fats and oils while suppressing off-flavors.
[実施例3]脂肪酸がベジミート加工食品の風味に与える影響の評価
以下の手順により、脂肪酸無添加のベジミート加工食品および脂肪酸を添加したベジミート加工食品を製造した。 [Example 3] Evaluation of the effect of fatty acids on the flavor of processed veggie meat foods Processed veggie meat foods without fatty acids and processed veggie meat foods with added fatty acids were produced by the following procedure.
以下の手順により、脂肪酸無添加のベジミート加工食品および脂肪酸を添加したベジミート加工食品を製造した。 [Example 3] Evaluation of the effect of fatty acids on the flavor of processed veggie meat foods Processed veggie meat foods without fatty acids and processed veggie meat foods with added fatty acids were produced by the following procedure.
(a)キッチンエイドミキサー(「KSM5ER(エンパイヤレッド)」、株式会社エフ・エム・アイ製)に表8中の原料および任意で脂肪酸を投入し、1速で2分間混合し、混合物を得た。脂肪酸としては、オレイン酸を用い、添加量は2重量%とした。
(b)上記(a)で得た混合物をマフィンプレートに30g/1穴にて充填して成形し、食品成形物の充填されたマフィンプレートを得た。
(c)上記(b)で得た食品成形物の充填されたマフィンプレートを真空包装した。
(d)包装から食品成形物の充填されたマフィンプレートを取り出した後、スチームコンベクションオーブンで180℃6分間焼成し、ベジミート加工食品を製造した。 (A) The raw materials in Table 8 and optionally fatty acids were added to a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.) and mixed at 1st speed for 2 minutes to obtain a mixture. .. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed.
(D) A muffin plate filled with a food molded product was taken out from the packaging and then baked in a steam convection oven at 180 ° C. for 6 minutes to produce a veggie meat processed food.
(b)上記(a)で得た混合物をマフィンプレートに30g/1穴にて充填して成形し、食品成形物の充填されたマフィンプレートを得た。
(c)上記(b)で得た食品成形物の充填されたマフィンプレートを真空包装した。
(d)包装から食品成形物の充填されたマフィンプレートを取り出した後、スチームコンベクションオーブンで180℃6分間焼成し、ベジミート加工食品を製造した。 (A) The raw materials in Table 8 and optionally fatty acids were added to a kitchen aid mixer (“KSM5ER (Empire Red)”, manufactured by FMI Co., Ltd.) and mixed at 1st speed for 2 minutes to obtain a mixture. .. Oleic acid was used as the fatty acid, and the amount added was 2% by weight.
(B) The mixture obtained in (a) above was filled in a muffin plate with 30 g / hole and molded to obtain a muffin plate filled with a food molded product.
(C) The muffin plate filled with the food molded product obtained in (b) above was vacuum-packed.
(D) A muffin plate filled with a food molded product was taken out from the packaging and then baked in a steam convection oven at 180 ° C. for 6 minutes to produce a veggie meat processed food.
製造した各ベジミート加工食品について、脂肪酸無添加のベジミート加工食品をコントロール(0点)としたこと以外は、実施例2(2)と同一の手順および基準で異味および多汁感(ジューシー感)を評価した。
For each processed veggie meat food produced, a different taste and a juicy feeling (juiciness) were obtained by the same procedure and criteria as in Example 2 (2), except that the processed veggie meat food containing no fatty acid was controlled (0 points). evaluated.
結果を表9に示す。脂肪酸の添加により、多汁感の向上が認められた。一方、脂肪酸の添加により、異味はほとんど生じなかった。以上より、脂肪酸の添加により、油脂含有食品について多汁感の向上等の食品改質効果が得られることができると明らかとなった。特に、脂肪酸の添加により、異味をほとんどあるいは全く生じさせることなく、油脂含有食品について多汁感の向上等の食品改質効果が得られると期待される。
The results are shown in Table 9. The addition of fatty acids was found to improve the juiciness. On the other hand, the addition of the fatty acid caused almost no off-flavor. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as improvement of juiciness in foods containing fats and oils. In particular, it is expected that the addition of fatty acids can obtain a food modification effect such as improvement of a juicy feeling in oil-containing foods without causing any or no unpleasant taste.
[実施例4]トリアシルグリセロールリパーゼまたは脂肪酸がソーセージの加熱時の離水および風味に与える影響の評価
以下の手順により、標準塩粗挽きソーセージ(対照品)、減塩粗挽きソーセージ(試験品1)、およびトリアシルグリセロールリパーゼまたは脂肪酸を添加した減塩粗挽きソーセージ(試験品2~5)を製造した。 [Example 4] Evaluation of the effect of triacylglycerol lipase or fatty acid on water separation and flavor of sausage during heating Standard salt coarsely ground sausage (control product), low salt coarsely ground sausage (test product 1) by the following procedure. , And triacylglycerol lipase or fatty acid-added low-salt coarsely ground sausages (test products 2 to 5) were produced.
以下の手順により、標準塩粗挽きソーセージ(対照品)、減塩粗挽きソーセージ(試験品1)、およびトリアシルグリセロールリパーゼまたは脂肪酸を添加した減塩粗挽きソーセージ(試験品2~5)を製造した。 [Example 4] Evaluation of the effect of triacylglycerol lipase or fatty acid on water separation and flavor of sausage during heating Standard salt coarsely ground sausage (control product), low salt coarsely ground sausage (test product 1) by the following procedure. , And triacylglycerol lipase or fatty acid-added low-salt coarsely ground sausages (test products 2 to 5) were produced.
対照品の製造手順は、食品撹拌機「HENGYU B10-B」に代えてスタンダードミキサー(「KitchenAid 7QT KSM7586PCA」、KitchenAid製)を用いたこと以外は、実施例1の標準塩粗挽きソーセージの製造手順と同一である。
The manufacturing procedure of the control product is the manufacturing procedure of the standard salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”. Is the same as.
試験品1の製造手順は、食品撹拌機「HENGYU B10-B」に代えてスタンダードミキサー(「KitchenAid 7QT KSM7586PCA」、KitchenAid製)を用いたこと以外は、実施例1の減塩粗挽きソーセージの製造手順と同一である。
The production procedure of the test product 1 is the production of the low-salt coarsely ground sausage of Example 1 except that a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) is used instead of the food stirrer “HENGYU B10-B”. Same as the procedure.
試験品2~5の製造手順は、食品撹拌機「HENGYU B10-B」に代えてスタンダードミキサー(「KitchenAid 7QT KSM7586PCA」、KitchenAid製)を用い、実施例1の脂肪酸に代えて表10のトリアシルグリセロールリパーゼ(リパーゼPL;名糖産業(株)製)または脂肪酸を添加したこと以外は、実施例1の脂肪酸を添加した減塩粗挽きソーセージの製造手順と同一である。
In the manufacturing procedure of test products 2 to 5, a standard mixer (“KitchenAid 7QT KSM7586PCA”, manufactured by KitchenAid) was used instead of the food stirrer “HENGYU B10-B”, and the triacyl of Table 10 was replaced with the fatty acid of Example 1. The procedure is the same as the production procedure of low-salt coarsely ground sausage to which fatty acid is added in Example 1 except that glycerol lipase (lipase PL; manufactured by Meiyu Sangyo Co., Ltd.) or fatty acid is added.
製造した各ソーセージについて、実施例1と同一の手順で加熱時の離水率を測定した。
For each sausage produced, the water separation rate during heating was measured by the same procedure as in Example 1.
製造した各ソーセージについて、3名の専門パネルによる官能評価により、異風味を評価した。官能評価では、対照品の異風味の強さを0点として、試験品1~5の異風味の強さを0~10点(0点:弱い、5点:強い、10点:非常に強い)で評価した。
Each sausage produced was evaluated for its unusual flavor by sensory evaluation by a panel of three specialists. In the sensory evaluation, the intensity of the off-flavor of the control product was 0 points, and the intensity of the off-flavor of the test products 1 to 5 was 0 to 10 points (0 points: weak, 5 points: strong, 10 points: very strong. ).
結果を表10に示す。減塩ソーセージ(試験品1)では標準塩ソーセージ(対照品)と比較して離水率が増加したが、リパーゼPL添加品(試験品2)および脂肪酸添加品(試験品3~5)では減塩ソーセージ(試験品1)と比較して離水率が減少した。また、リパーゼPL添加品(試験品2)では強い異風味が認められたのに対し、脂肪酸添加品(試験品3~5)では異風味がほとんどあるいは全く認められなかった。以上より、脂肪酸の添加により油脂含有食品について加熱時の離水の低減等の食品改質効果が得られることができると明らかとなった。特に、脂肪酸の添加により、異風味をほとんどあるいは全く生じさせることなく、油脂含有食品について加熱時の離水の低減等の食品改質効果が得られると期待される。
The results are shown in Table 10. The low-salt sausage (test product 1) had an increased water separation rate compared to the standard salt sausage (control product), but the lipase PL additive (test product 2) and fatty acid-added product (test products 3 to 5) had reduced salt. The water separation rate was reduced as compared with sausage (test product 1). In addition, while the lipase PL additive (test product 2) had a strong off-flavor, the fatty acid-added product (test products 3 to 5) had little or no off-flavor. From the above, it was clarified that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for foods containing fats and oils. In particular, it is expected that the addition of fatty acids can provide food modification effects such as reduction of water separation during heating for fat-containing foods with almost or no offensive flavor.
本発明によれば、ソーセージやハンバーグ等の油脂含有食品を改質することができる。
According to the present invention, fat-containing foods such as sausages and hamburgers can be modified.
Claims (21)
- 組成物であって、
油脂含有食品の製造または改質用であり、
下記成分(A)および/または(B)を含有する、組成物:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 It ’s a composition,
For the manufacture or modification of fat-containing foods,
A composition containing the following components (A) and / or (B):
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid. - 前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、請求項1に記載の組成物。 The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The composition according to claim 1, which is selected from the group consisting of.
- 前記脂肪酸が、炭素数8~24の脂肪酸である、請求項1または2に記載の組成物。 The composition according to claim 1 or 2, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
- 前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、請求項1~3のいずれか1項に記載の組成物。 The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The composition according to any one of claims 1 to 3, selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
- 前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、請求項1~4のいずれか1項に記載の組成物。 The composition according to any one of claims 1 to 4, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
- 前記油脂含有食品が、ソーセージまたはハンバーグである、請求項1~5のいずれか1項に記載の組成物。 The composition according to any one of claims 1 to 5, wherein the fat-containing food is sausage or hamburger steak.
- 前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、請求項6に記載の組成物。 The composition according to claim 6, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
- 油脂含有食品を製造する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 It is a method of manufacturing fat-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid. - 改質された油脂含有食品が製造される、請求項8に記載の方法。 The method according to claim 8, wherein a modified fat-containing food product is produced.
- 油脂含有食品を改質する方法であって、
下記成分(A)および/または(B)を油脂含有食品原料に添加する工程を含む、方法:
(A)トリアシルグリセロールリパーゼおよびジアシルグリセロールリパーゼ;
(B)脂肪酸。 It is a method of modifying oil-containing foods.
A method comprising the step of adding the following components (A) and / or (B) to a fat-containing food ingredient:
(A) Triacylglycerol lipase and diacylglycerol lipase;
(B) Fatty acid. - 前記改質が、油脂含有食品の加熱時の歩留の増大、油脂含有食品の加熱時の離水の低減、油脂含有食品のジューシー感の増大、油脂含有食品の破断強度の増大、およびそれらの組み合わせからなる群より選択される、請求項9または10に記載の方法。 The modification increases the yield of fat-containing foods when heated, reduces water separation during heating of fat-containing foods, increases the juiciness of fat-containing foods, increases the breaking strength of fat-containing foods, and combinations thereof. The method according to claim 9 or 10, which is selected from the group consisting of.
- 前記脂肪酸が、炭素数8~24の脂肪酸である、請求項8~11のいずれか1項に記載の方法。 The method according to any one of claims 8 to 11, wherein the fatty acid is a fatty acid having 8 to 24 carbon atoms.
- 前記脂肪酸が、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、パルミトレイン酸、ステアリン酸、オレイン酸、リノール酸、α-リノレン酸、γ-リノレン酸、アラキジン酸、アラキドン酸、ベヘン酸、リグノセリン酸、ネルボン酸、エイコサペンタエン酸、ドコサペンタエン酸、ドコサヘキサエン酸、およびそれらの組み合わせからなる群より選択される、請求項8~12のいずれか1項に記載の方法。 The fatty acids are caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitrenic acid, stearic acid, oleic acid, lignoric acid, α-linolenic acid, γ-linolenic acid, arachidic acid, arachidonic acid, behenic acid, The method according to any one of claims 8 to 12, selected from the group consisting of lignoceric acid, nervonic acid, eicosapentaenoic acid, docosapentaenoic acid, docosapentaenoic acid, and combinations thereof.
- 前記油脂含有食品が、食肉加工食品、シーフード加工食品、ベジミート加工食品、乳加工食品、卵加工食品、または植物加工食品である、請求項8~13のいずれか1項に記載の方法。 The method according to any one of claims 8 to 13, wherein the fat-containing food is a processed meat food, a processed seafood food, a processed veggie meat food, a processed dairy food, a processed egg food, or a processed plant food.
- 前記油脂含有食品が、ソーセージまたはハンバーグである、請求項8~14のいずれか1項に記載の方法。 The method according to any one of claims 8 to 14, wherein the fat-containing food is sausage or hamburger steak.
- 前記ソーセージにおける塩化ナトリウムの含有量が、喫食濃度として、1.1%(w/w)以下である、請求項15に記載の方法。 The method according to claim 15, wherein the content of sodium chloride in the sausage is 1.1% (w / w) or less as an eating concentration.
- 前記成分(A)および/または(B)が、脂肪酸の喫食濃度が5mg/g以上となるように添加される、請求項8~16のいずれか1項に記載の方法。 The method according to any one of claims 8 to 16, wherein the component (A) and / or (B) is added so that the eating concentration of the fatty acid is 5 mg / g or more.
- 前記成分(A)および/または(B)が、脂肪酸の喫食濃度が80mg/g超となるように添加される、請求項8~17のいずれか1項に記載の方法。 The method according to any one of claims 8 to 17, wherein the component (A) and / or (B) is added so that the eating concentration of the fatty acid exceeds 80 mg / g.
- 前記成分(A)および/または(B)が、ジアシルグリセロールの喫食濃度が25mg/g以下となるように添加される、請求項8~18のいずれか1項に記載の方法。 The method according to any one of claims 8 to 18, wherein the component (A) and / or (B) is added so that the eating concentration of diacylglycerol is 25 mg / g or less.
- 前記トリアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、請求項8~19のいずれか1項に記載の方法。 The method according to any one of claims 8 to 19, wherein the amount of the triacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
- 前記ジアシルグリセロールリパーゼの添加量が、油脂1gに対し、0.1~500Uである、請求項8~20のいずれか1項に記載の方法。 The method according to any one of claims 8 to 20, wherein the amount of the diacylglycerol lipase added is 0.1 to 500 U per 1 g of fat or oil.
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